2 cups  white onions -diced
1 cup carrots - sliced
1 cup fresh or frozen broccoli -chopped
1 cup celery - diced
2 tablespoons butter
2 cups baking potatoes - peeled and diced
10 ounces frozen corn
4 cups chicken broth
5 cups shrimp - peeled and deveined
1 cup dijon mustard
1 cup parsley - chopped
salt and pepper to taste

In a large saucepan over medium heat, cook onions, carrots and celery in margarine or butter for 3 to 4 minutes or until tender.
Add potatoes, corn and chicken broth heat to a boil
Add ingredients to slow cooker. Cook on Low for 6-8 hours

During the last hour of cooking, add shrimp, mustard and parsley

Thanks to crock-pot.com for this one!

This entry was posted on Tuesday, October 20th, 2009 at 5:07 am and is filed under Crocktober, Jeremy's Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.