Crock Pot White Kidney Beans With Rosemary Recipes

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

CROCK POT WHITE KIDNEY BEANS WITH ROSEMARY

Steps:

• In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker.
• Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
• Reduce heat to medium and add onion to pan; cook, stirring, often softened.
• Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
• Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes.
• Add mixture to slow cooker, along with the beans.
• Stir well, then add just enough water to barely cover mixture.
• Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly.
• If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low.

ROSEMARY CHICKEN WITH WHITE BEANS (CROCK POT)

Steps:

• Heat olive oil in medium skillet. Brown chicken breasts. Remove and drain.
• Place carrots, celery, and beans in crock. Add chicken breasts.
• Combine salt, pepper, rosemary, and Italian dressing and pour over ingredients in crock. Stir slightly to combine.
• Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.