2 Tbsp. Oil
4-6 Chicken Breast Halves
2 Cups Carrots (or 4 big Carrots), sliced
1/2 Cup Celery (2 stalks), chopped
2 Cans Great Northern (or other White) Beans, drained and rinsed
1/2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Rosemary
1/2 Cup Italian Dressing
In a large skillet, heat the oil and brown the chicken breast (optional). Remove and drain. Place the carrots and celery in the bottom of the crockpot. Place chicken on top of vegetables. In a medium bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the chicken. Place the beans on top of chicken. Cover, cook on LOW for 8 hours or on HIGH for 4 hours. About an hour before serving shred chicken up and stir it all together. We serve this over rice, with a side of steamed broccoli. Makes approx. 12 Servings (1/2 Cup and 142 Calories each)
