Ingredients
6 boneless skinless chicken breast halves (6 ounces each)1 tablespoon canola oil2 cans (15-1/2 ounces each) great northern beans, rinsed and drained1 cup sliced fresh carrots1/2 cup sliced celery2/3 cup Italian salad dressing2 teaspoons dried rosemary, crushed1/2 teaspoon salt1 teaspoon pepper
Preparation
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.
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°.
