Tuesday, November 6, 2007

Rosemary Chicken with White Beans

This is a nice slow cooker recipe and everyone liked it, which pretty much NEVER happens.

6 boneless skinless chicken breast halves
1 tbsp vegetable oil
2 cans great northern or white kidney beans, rinsed and drained
1 cup sliced fresh carrots
½ cup sliced celery
2/3 cup Italian salad dressing
2 tsp dried rosemary, crushed
½ tsp salt
1 tsp pepper

In a skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in slow cooker; top with chicken.Combine the salad dressing, rosemary, salt and pepper; pour over the chicken. Cover and cook on low for 3-4 hours or until the chicken juices run clear.
Makes 6 servings.`

2 comments:

JMC said...

Making this tonight. It is smelling PHENOMENAL!!!

Nicholas Gregory said...

Will be trying this one too! Easy. Different. Thank you. I also appreciate that you took the time to comment on my photo.