Rosemary Chicken with White Beans Recipe
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon canola oil
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 cup sliced fresh carrots
- 1/2 cup sliced celery
- 2/3 cup Italian salad dressing
- 2 teaspoons dried rosemary, crushed
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1. In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken.
- 2. Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°. Yield: 6 servings.
1 each: 218 calories, 13g fat (2g saturated fat), 16mg cholesterol, 846mg sodium, 15g carbohydrate (3g sugars, 5g fiber), 10g protein.
Reviews for Rosemary Chicken with White Beans
"This was oh so good! I doubled the liquid and used Zesty Italian dressing. I also added some mushrooms and extra baby carrots. This is a definite keeper!"
"I will make this again with a few changes. It was pretty spicy, and we like a lot of pepper. I will reduce it to 1/2 teaspoon. I wonder if the salt and pepper proportions got switched. Otherwise, this was a good recipe. Make sure your chicken breasts are 6 oz as called for in the recipe. Mine were larger, so I had to cook longer and they were dry. Overall, though, an easy and tasty recipe that I will make again."
"Excellent recipe. I used a little milk in the recipe for the sauce. It tasted great!"
"Very good and easy recipe. The carrots and rosemary combined had a sweetish/savory flavor that was very appealing."
"Very good and easy to make"
"I followed the recipe exactly. Waaaaaay too much rosemary! My family ate it but didnt like it. They are not picky eaters. I will not make this dish again."
"I love this recipe ... I added a chopped onion and minced garlic ... which gave it even more flavor."
"I made this recipe with no changes. My family took one bite and wouldn't even finish it; and they aren't picky eaters."
"Great recipe....my husband liked it but not crazy about it....I thought it was absolutely scrumptious. Could have used a little more juice though....or it could have been my large slow cooker (only one I have)....but still very tasty.Thank you!"
"I marinated my chicken in italian dressing overnight and cooked it as directed in this recipe. The meat was tender and juicy and the flavor of this finished dish is perfectly balanced. Half way through the cooking process I ended up adding about 1/2 cup water. This recipe is a keeper!!"
"I made this tonight & this was sooo good! My hubby & grandson thought this was the best chicken made in the cooker, will be a favorite for sure!"
"the concept of this recipe is really tasty... although I forgot to crush the rosemary; we were picking the leaves out of the sauce!! It is very good, and I will make it again, just a little different next time! Thanks again for freeing up my Saturday afternoon and giving a tasty dinner!"
"We love this recipe and it is always a hit at potlucks, too. The only thing I do differently is that I don't bother to brown the chicken. It may not be quite as pretty, but still tastes absolutely delicious. Wonderful fare for a cold winter night!"
"This was really good! Hubby is not a big fan of chicken dishes but he really liked this one!"
"It was pretty good but after awhile it starts tasting to "vinigary". I might tweek it up a bit next time as I can see how it can be a "keeper"."
"This was really good. I left out the celery because we are not big celery fans. I might put in some onion in place of the celery next time. I used a packaged Italian dressing that I mixed up and it gave lots of flavor. Also, I think I might add more beans and carrots next time. I seemed to have more servings of chicken than beans and carrots. It is definitely a "keeper"."
"Great recipe! Just tweaked it a little and added a few strips of bacon, 1/2 cup white wine and lots of garlic!"