|Onion||1 Medium, chopped|
|Green bell pepper||1⁄2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned whole tomatoes||14 1⁄2 Ounce, coarsely chopped (Undrained, 1 Can)|
|Canned reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Sliced mushrooms||2 1⁄2 Ounce (1 Jar)|
|Ripe olives||1⁄4 Cup (4 tbs), sliced|
|Orange juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried basil leaves||1 Teaspoon|
|Fennel seed||1⁄4 Teaspoon, crushed|
|Black pepper||1⁄8 Teaspoon|
|Medium shrimp||1 Pound, peeled|
PLACE all ingredients except shrimp in slow cooker.
Cover and cook on LOW 4 to 4 1/2 hours or until vegetables are crisp-tender.
Stir in shrimp.
Cover and cook 15 to 30 minutes or until shrimp are opaque.
Remove and discard bay leaves.
Cook Time:30 Minutes