Saturday, December 1, 2007

Crock Pot: Rosemary Chicken with White Beans

2 Tbs. oil
4-6 chicken breast hlaves
1cup carrots, sliced
1/2 cup celery, sliced
1 can Great Northern or other white means, drained and rinsed
1/2 tsp salt
1/2 tsp epper
1 tsp. rosemary
1/3 cup Italian dressing

In a large skillet, heat the oil and brown the chicken breast. Remove and drain. Place teh carrots, celery and beans in the bottom of the crockpot and add the chicken breasts. In a bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the food in the crockpot. Stir to combine. Cover and cook on Low for 8 hours or on high for 4 hours.

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