ROSEMARY CHICKEN WITH WHITE BEANS

2 Tbsp oil
4 to 6 chicken breast halves
1 cup carrots, sliced
1/2 cup celery, siced
1 can Great Northern or other white beans, drained and rinsed
1/2 tsp salt
1/2 tsp pepper
1 tsp rosemary
1/3 cup fat free Italian dressing

Heat oil in skillet. Brown chicken breasts in hot oil. Remove and drain.

Place carrots, celery, and beans in crock pot stoneware. Add chicken breasts.

Combine salt, pepper, rosemary and Italian dressing and pour over ingredients in stoneware. Stir slightly to combine.

Cover; cook on Low 8 to 9 hours or on High 4 to 5 hours.