Rosemary Chicken With White Beans (Crock Pot) - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
4 -6 boneless skinless chicken breast halves
1 cup carrot, sliced
1/2 cup celery, sliced
1 (16 ounce) can great northern beans, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried rosemary
1/3 cup fat-free Italian salad dressing

Preparation

Heat olive oil in medium skillet. Brown chicken breasts. Remove and drain.
Place carrots, celery, and beans in crock. Add chicken breasts.
Combine salt, pepper, rosemary, and Italian dressing and pour over ingredients in crock. Stir slightly to combine.
Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.