Thursday, July 12, 2007
Slow Cooking Thursday for July 12
Here's another of our favorite slow cooker recipes:
ROSEMARY CHICKEN WITH WHITE BEANS
6 boneless skinless chicken breast halves
2 15 1/2 ounce cans great northern beans, rinsed and drained
2 cups sliced fresh carrots
1 cup sliced celery
2/3 cup Italian salad dressing (the light kind works fine)
2 tsp. dried rosemary, crushed
1/2 tsp. salt
1/2 tsp. pepper
Place the beans, carrots and celery in a 5-quart slow cooker; top with chicken. Combine the Italian dressing and the seasonings; pour this mixture over the chicken. Cover and cook on Low for 4 to 5 hours or until the chicken is cooked and the carrots are tender.
Yield: 6 servings.
This recipe is from Simple & Delicious. It is a very tasty dish! The chicken gets incredibly tender and the flavor is wonderful. I recommend serving this in bowls or soup plates, as it is quite juicy. If you prefer you could serve it with a slotted spoon and use dinner plates, however.