Rosemary Chicken & White Bean Stew

We LOVE this stew. I adapted this recipe from the cookbook that came with my crockpot. In the book, it was not the stew, but just the chicken and veggies. If want to make just the chicken and veggies instead of the stew, you would just use less veggies and only 1/2 cup of dressing.

Ingredients:
~2 tbs. oil
~4-6 boneless, skinless chicken thighs
~2 cups carrots, chopped
~2 cups celery, chopped
~2 cans Great Northern beans, drained and rinsed
~1/2 tsp. salt
~1/2 tsp. pepper
~1 tsp. dried rosemary
~1 bottle Italian salad dressing

1. In a large skillet, heat the oil and brown the chicken.
2. Place celery, carrots, and beans in the bottom of the crockpot and add the chicken.
3. In a medium-sized bowl, combine the salt, pepper, rosemary, and Italian dressing and pour over the other ingredients. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours.