Slow Cooker Chicken Vegetable Soup Recipe
Simple to make and hearty and delicious to eat this slow cooked chicken vegetable soup is a winner for a soup lovin' gal like me.
Servings: 10
Ingredients
- 1-1/2 pounds raw boneless skinless lean chicken breasts
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup finely diced onion
- 2 carrots, chopped
- 3 cups dry coleslaw mix (shredded cabbage and carrots)
- 2 cans (14 to 15 ounces each) low-sodium chicken broth
- 1 can (14 to 15 ounces) cannellini (white kidney) beans, drained and rinsed
- 1 can (14 to 15 ounces) stewed tomatoes, not drained
- 1 cup frozen peas
- 1 teaspoon dried thyme leaves
- 1 bay leaf
Instructions
- Ideal slow cooker size: 6-Quart.
- Evenly season chicken with 1/4 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.
Notes
Serving size: 1 cup
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan)
Nutrition
Serving: 1cup | Calories: 150kcal | Carbohydrates: 15g | Protein: 20g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 15mg | Sodium: 274mg | Potassium: 562mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2258IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 3mg