Rosemary chicken stew

Rosemary Chicken Stew

Ingredients:
2 Tbs oil
4-6 chicken breast halves
1 cup carrots, sliced
1/2 cup celery, sliced
1 Vidalia onion
1 can Great Northern beans with liquid
1 can Italian Green beans, drained
1 can other white beans with liquid
1 can cranberry or black beans with liquid
1/2 tsp salt
1/2 tsp pepper
1 tsp rosemary
1 tsp garlic powder
2/3 cup Italian dressing

Heat oil in skillet. Brown chicken breasts in hot oil. Remove and drain. Place carrots, celery, and beans in 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.