1 1/2 lbs. raw boneless skinless lean chicken breasts, halved
1/2 tsp. salt, divided
1/8 tsp. black pepper
1 small onion, finely diced
2 carrots, chopped
2 cups dry coleslaw mix
Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
One 15-oz. can cannellini (white kidney) beans, drained and rinsed
One 14.5-oz. can stewed tomatoes (not drained)
1 cup frozen peas
1/2 tsp. fresh thyme
1 bay leaf
Evenly season chicken with 1/4 tsp. salt and the pepper. Place all ingredients in the slow cooker and stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker and stir into the soup.
Season with remaining 1/4 tsp. salt. Serve up and enjoy!
MAKES 10 SERVINGS
*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.