- 10
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Ingredients
- 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
Preparation
Step 1
Evenly season chicken with 1/4 tsp. salt and the pepper. Place all ingredients in the crock pot 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 crock pot and stir into the soup.
Season with remaining 1/4 tsp. salt. Serve up and enjoy!
MAKES 10 SERVINGS