I'm not sure this picture does it justice, but you have to believe, this dish is gooood. I think the secret is the combination of rosemary and Italian dressing. Normally the dressing would be too strong, but all flavors mellow in the slow cooker. This is usually to a dish's detriment, but in this case it works out, to make a flavorful but not overwhelming sauce for the creamy beans and tender vegetables. I've given you the original recipe here, from the book that came with my Crockpot, but in my book I've made a note to one-and-a-half or even double the sauce and vegetables because the first time we made this, oh, we wanted more!
Slow-Cooker Rosemary Chicken with White Beans (print recipe)
2 T oil
4 to 6 chicken breast halves (or any skinless chicken pieces would work)
1 cup carrots, sliced
1/2 cup celery, sliced
1 (15-oz.) can Great Northern or other white beans, drained and rinsed
1/2 tsp salt
1/2 tsp pepper
1 tsp rosemary
1/3 cup Italian dressing
In a large skillet, heat the oil and brown the chicken breast. Remove and drain. Place carrots, celery and beans in the bottom of the slow cooker and add the chicken breasts. In a medium bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the food in the slow cooker. Stir to combine. Cover; cook on LOW for 8 hours or HIGH for 4 hours.
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