Italian Chicken with White Beans
4 boneless skinless chicken breasts
1 Tbsp. vegetable oil
3 c. cooked Great Northern beans or 2 cans (15 1/2 oz each) rinsed and drained.
1 c. sliced fresh carrots
1/2 c. sliced celery
2/3 c. Italian salad dressing
1 tsp. dried crushed rosemary
1/2 tsp. salt
1 tsp. pepper

In a skillet, brown chicken in oil on both sides. Place the white beans, carrots and celery in a five quart slow cooker, top with chicken breasts.
Combine the salad dressing, rosemary, salt and pepper; pour over chicken.
Cover and cook on low for 3-4 hours or until the chicken juices run clear.