Crockpot chicken and veggies

Sometimes you just need some chicken soup. This veggie-loaded crock-pot recipe has everything you need!  Ingredients 1 1/2 lb. 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  One 15-oz. 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 cup frozen peas  1/2 tsp. fresh thyme 1 bay leaf   Directions 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 PER SERVING (1/10th of recipe, about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein For more Tips & Tricks from Hungry Girl, sign up for the daily email! http://www.hungry-girl.com/ Like Hungry Girl on Facebook! http://www.facebook.com/HungryGirl Follow HG on Twitter! http://twitter.com/hungrygirl