Slow Cooker Chicken Vegetable Soup

simple-nourished-living.com

Joann Sarullo Brendler

1-½ pounds raw boneless skinless lean chicken breasts

½ teaspoon salt

⅛ teaspoon black pepper

½ 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

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