1	med.	onion, chopped
1/2	med.	green bell pepper, chopped
2	cloves	garlic, minced
1	can	whole tomatoes, undrained and coarsely chopped (141/2 oz.)
2	cans	reduced-sodium chicken broth (141/2 oz. each)
1	can	tomato sauce (8 oz.)
1	jar	sliced mushrooms (21/2 oz.)
1/4	c.	ripe olives, sliced
1/2	c.	orange juice
1/2	c.	dry white wine (optional)
2		bay leaves
1	tsp.	dried basil leaves
1/4	tsp.	fennel seed, crushed
1/8	tsp.	black pepper
1	lb.	medium shrimp, peeled

Place all ingredients except shrimp in Crockery Pot. Cover and cook on low 4 to 41/2 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.

Serves 6