Rosemary Chicken with White Beans

Everyone needs a crock-pot recipe and this just happens to be one of our family's favorites.

Ingredients:

2 Tbs. Oil

4 to 6 Chicken Breast halves

2 cups Carrots, sliced

1 cup Celery, sliced

2 cans Great Northern or other white beans, drained and rinsed

1 tsp. Salt

1 tsp. Pepper

2 tsp. Rosemary

2/3 cup fat free Italian dressing (or low fat...or any kind, they'll all work)

In a large skillet, heat the oil and brown the chicken breast. Remove and drain.

Place the carrots, celery and beans in the bottom of the crock-pot...

...and add the chicken breasts.

(I know the recipe says 4 to 6, but I usually use 2 to 3 large ones and that feeds my family of 6)

In a medium bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the carrot and celery mixture. Stir to combine.

Cover; cook on Low for 8 hours or on High for 4 hours.

Shred the chicken once it is cooked. Stir to combine with other ingredients, and...

serve over rice.

Enjoy!

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