Provided by Woman's Day
Mix all ingredients except shrimp and parsley in a 3 1/2-qt or larger slow-cooker. Cover and cook on low 6 to 8 hours until vegetables are tender.
Stir in shrimp; cover and cook 20 minutes or until done. Stir in parsley; serve over rice. Pass a bottle of pepper sauce at the table.
Slow-Cooker Tip: There’s no need to stir or turn food. Because the slow-cooker cooks evenly, food won’t stick or burn.
Calories 355 Fat 17g Saturated fat 6g Cholesterol 167mg
Sodium 999mg Carbohydrate 23g Fiber 3g
This recipe has been added to the following public cookbooks:
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Brucelunham
09/10/09 10:53 PM | way to long cooktimeThis can be made on the stovetop in about 50 minutes...6 to 8 hours? You could cook an OX! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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