Friday, December 31, 2010

Crockpot Rosemary Chicken with White Beans and the New Year

Okay, so it's been a while. I have been very busy with my boys medical chaos and the holidays. But now that it's over and tomorrow start a new year, 2011, I hope to get back on sharing some great recipes for you. For the holidays I bought myself a couple of cook books. And perfect books for the winter. Taste of Home Slow Cooker. The books says it includes 403 slow cooker recipes and I have tried one so far that I will share with you in a bit. The other is 300 of the best casseroles. These books are great for me because like many of us with crazy lives and kids we just don't have the time to make a great meal for the family. This way you can make the meal ahead of time and then throw it in the oven or make the meal in the morning and let it cook all day long.

So like I said this is the start of the new year starting tomorrow. I could say my new years resolution is to lose weight but like every year I make it and break it. How about be more frugal? That's a good one of course with my other new found hobby, scrapbooking, I love to expand my supplies and with that comes more storage. I think I would like to add to my new years resolutions of blogging more. The blogger's annual resolution I'm sure. I have this blog that I love but find it hard to make those meals to share with you all (hopefully change with a couple new cookbooks) and my boys blog (which will get a new entry after this one). Oh yeah and another new years resolution for my is to keep up on that ever growing pile of laundry!

So this recipe that I am going to share I made one day when I had to bring the boys up to the hospital which is about 1 hour 30 minutes away from home. I knew I was going to be back late and didn't want to start cooking. So I perused the new cook book and found this recipe.

Rosemary Chicken with White Beans

6 boneless skinless chicken breasts halves
1 tablespoon canola oil
2 cans (15-1/2 oz each) great northern beans, rinsed and drained
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoon of dried rosemary, crushed
1/2 teaspoon salt
1 teaspoon pepper

In a large skillet, brown chicken in oil in batched on both sides. Place the beans, carrots, and celery in a 5 qt slow cooker, top with chicken. In a small bowl, combine the salad dressing, rosemary, salt, and pepper. Pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
I of course altered the recipe to my need. I did not need 6 chicken breast so I cut some other ingredients in half. I also cooked it longer then 3-4 hours so yes it can be made in the morning and cook all day. You can always turn off the slow cooker and things will stay nice an warm.This is Husband approved and will be made again!!

Enjoy!!

3 comments:

  1. This recipe looks phenomenal, I know I would love all the flavours. I am sorry you have some medical chaos with your boys, I hope everyone is well. BTW, I am a scrapbooker too! I just love scrapbooking supplies, although I haven't made a page in almost a year. Time to get going on that!

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  2. 400+ slow cooker recipes! That is heaven for me during the winter months.

    Happy New Year!

    Jason

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  3. You've got another cook/scrapbooker here. I love this slow cooker meal. Nothing beats walking into a house and smelling a meal just waiting to be served up on plates.

    I hope the boys' medical issues are something that can be cleared up quickly and easily!

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