Calories: 157.4  Protein: 24.4g  Carb: 11.1g (fibre 2.9g)  Fat: 1.9g

Servings per Recipe:  10
Serving size = 1 cup

Ingredients

2 lbs. raw boneless skinless chicken breasts, halved
1/2 tsp. salt
1/8 tsp. black pepper
Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
1/2 15-oz. (213g) can cannellini (white kidney) beans, drained and rinsed
One 14.5-oz. can stewed tomatoes (not drained)
2 cups bagged coleslaw mix
2 carrots, chopped
1 small onion, finely diced
1/2 cup frozen peas
1/4 tsp. ground thyme
1 dried bay leaf

Directions

Season chicken with 1/4 tsp. salt and the pepper. Place all ingredients except remaining salt in a slow cooker and stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is fully cooked. Remove and discard the bay leaf. Transfer chicken to a large bowl. Shred with two forks--one to hold the chicken in place and the other to scrape across and shred it. Stir shredded chicken and remaining 1/4 tsp. salt into the soup in the slow cooker.  Serve up and enjoy!