Saturday, November 05, 2011

Crockpot recipe

We love this recipe, perfect for fall.

Rosemary Chicken with White Beans


6 boneless skinless chicken breast halves
1 tbsp vegetable oil
2 cans great northern or white kidney beans, rinsed and drained
1 cup sliced fresh carrots
½ cup sliced celery
2/3 cup Italian salad dressing
2 tsp dried rosemary, crushed
½ tsp salt
1 tsp pepper

In a skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in 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.( usually cook for severl more hours, till the chicken shreds.
Makes 6 servings.`

Linking up to Diary of a Stay at Home Mom: Crockpot Thursday

4 comments:

Mari said...

Sounds so good! I'm pinning it. :)

Kimi said...

what do you serve it with?

CSI girl said...

I would love for you come link this up to The CSI Project this week starting wednesday at midnight. It is the slow cooker challenge and this is perfect.
Come by all week for great recipes and tutorials. You could win the top prize or our giveaway for the week. It is fabulous!
Hugs
Dee
www.thecsiproject.com

Heather said...

Kim since it is jsut Derek and I we usually just eat it, but would be good with rolls and maybe a salad.