Rosemary Chicken w/ White Beans

6 boneless skinless chicken breast halves
2 cans great northern beans, rinsed and drained
1 c sliced fresh carrots
½ c sliced celery
1 1/2 c italian dressing
2 t dried rosemary
½ t salt
1 t pepper

Place the beans, carrots and celery in 5 qt 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.

*D: I didn't have any white beans, but I live in Idaho. So I used the Idahoan substitute of potatoes and it was AWESOME!!! To be honest I was shaking in my boots because Tyler's parents came over for dinner and I'd never made this before. But it was seriously amazing. It did my heart good to see my FIL "licking" the plate clean. (He used a fork, but I watched him spoon up every morsel and DROP off that plate!)


Tyler says I may have used too much rosemary. I didn't tell him that I thought the chicken looked bland, so I sprinkled it with rosemary after everything was in the crock pot. Don't do that.


So, for the potatoes, I used maybe a cup and a half, possibly two cups. We chopped them into smaller pieces because we wanted them to cook at the same rate the beans would have.


The flavor was amazing, it took me maybe 10 minutes to put together, and I did cook it for 4 hours. That was possibly too long because the chicken was a little dry. I basted periodically, and I don't know if it helped but it made me feel better. I cut the chicken into halves rather than whole breasts, and that may have been part of the problem as to why it was so dry.


I got this from my SIL's sister's blog, and it was posted as a freezer meal. So you can make this and then freeze it. I don't know anything about reheating, but I imagine you could either microwave it or put it back in the crock pot. Pin It