In a large skillet, heat the oil and brown the chicken breast. Remove and drain.
Place the carrots, celery and beans in the bottom of the slow cooker. Add the chicken.
In a medium bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the chicken. Stir to combine.
Cover; cook on Low for 8 hours or High for 4 hours.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 108 (32%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 365.6mg||13 %|
|Potassium 726.3mg||19 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 17.5g|
|Protein 34g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 337
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