[Crockpot] Rosemary Chicken with White Beans

A friend shared this recipe with me a couple of months ago and I loved it. For your enjoyment, I am finally getting around to posting my take on it. :o)

• 5-6 boneless skinless chicken breasts (I had some large ones so I cut them in half because of the kids)
• 1 tablespoon canola oil 
• 1 1/2  cups dry great northern beans, rinsed/soaked according to package instructions (or 2 cans great northern beans, drained and rinsed)
• 2 cups water
• 1 teaspoon chicken soup base
• 2 cup sliced fresh carrots
• 1 cup sliced celery
• 1/2 cup onion, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1 tablespoon minced garlic
• 2/3 cup italian dressing
• 2 teaspoons dried rosemary or 1 1/2 tablespoons fresh, minced
• 2 teaspoons dried parsley
• salt and pepper to taste

1. In large stock pot, bring rinsed/soaked beans, water, and soup base to a boil. Pour into a 6 quart crockpot. If using canned beans there is no need to heat them first or even to add the water, just add 1 teaspoon soup base to the canned beans in the crockpot. Top with vegetables.

2. In a large skillet, brown chicken in oil on both sides sprinkle with salt and pepper. Place on top of the vegetables.

Combine the salad dressing, rosemary, parsley, salt and pepper; pour over chicken. Cover and cook on low 3-4 hours.