3cupsdry coleslaw mix (shredded cabbage and carrots)
2cans(14 to 15 ounces each) low-sodium chicken broth
1can(14 to 15 ounces) cannellini (white kidney) beans, drained and rinsed
1can(14 to 15 ounces) stewed tomatoes, not drained
1teaspoondried thyme leaves
Ideal slow cooker size: 6-Quart.
Evenly season chicken with ¼ teaspoon salt and the pepper. Place all ingredients in the crock pot and stir.
Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 - 8 hours, until chicken is fully cooked and the vegetables are tender.
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 to taste with salt and pepper.
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Skinny Slow Cooker Chicken Vegetable Soup Recipe
Amount Per Serving (1 cup)
Calories 150Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-chicken-vegetable-soup-recipe-hungry-girl/