Rosemary Chicken with White Beans

I think this is one of my favorite recipes. It has a nice flavor, super simple ingredients, and is quick to throw together.

Rosemary Chicken with White Beans (makes 2)
Adapted from Taste of Home’s Simple and Delicious, January/February 2007

6 chicken breasts, boneless and skinless
30 oz. Great Northern beans, cooked (canned or homemade)
1 c. sliced fresh carrots
½ c. celery
2/3 c. Italian salad dressing
2 tsp. dried rosemary, crushed
½ tsp. salt
1 tsp. black pepper

Place 3 chicken breasts each in two labeled gallon ziptop bags (I use frozen ones). Divide the remaining ingredients evenly between the two bags. Place in freezer.

On cooking day, pour the contents of the bag into a crockpot. Cook on low 3-4 hours or until the chicken juices run clear.