Today I am using my slow cooker to get dinner going. I will start it shortly, because this recipe only needs 4 or 4 1/2 hours to cook. It is a great busy day dinner, and my husband loves seafood, so he is always happy when he gets this for dinner. Here we go:
1 onion, chopped
1/2 medium green bell pepper, chopped
2 garlic cloves, minced ( I use the garlic press for a finer mince)
1 can ( 14 1/2 ounces) whole tomatoes, undrained and coarsely chopped
2 cans ( 14 1/2 ounces each) chicken broth ( I use low sodium)
1 can ( 8 ounces) tomato sauce
1 jar (2 1/2 ounces) sliced mushrooms
1/4 cup ripe olives, sliced
1/2 cup orange juice
2 bay leaves
1 teaspoon dried basil leaves
1/8 teaspoon black pepper
1 pound medium shrimp, peeled and deveined
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.
If you want to make it hartier, just add more seafood. Sometimes I cut cod into 1 inch pieces and add them to the slow cooker 45 minutes before serving.
So this is what is for dinner tonight. We like it and I hope you will also.