Monday, April 11, 2011

Rosemary Crock-Pot Chicken

6 Chicken Breast Halved
½ Cup Sliced Celery
1 Cup Sliced Carrots
1 Can white beans
1/3 Cup Italian Dressing
½ tsp. Salt
½ tsp. Pepper
1 tsp. Rosemary

Brown Chicken.  Drain and Rinse white beans.  Put beans, carrots, and celery in the bottom of the crock-pot.  Layer chicken over that.  Mix together salt, pepper, italian dressing, and rosemary.  Dump over chicken mixture.  Let cook on low for 7 hours.

I serve mine over brown rice, but you can also do white.

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