2 - cups Spanish or white onions, diced
1 - cup carrots, sliced
1 - cup chopped fresh or frozen broccoli
1 - cup diced celery
2 - Tablespoon margarine or butter
2 - cups peeled and diced baking potatoes
1 - package (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, add onions, carrots and celery. 
• Cook in margarine or butter for 3 to 4 minutes or until tender. 
• Add potatoes, corn and chicken broth heat to a boil.
  
• Add onion and chicken mixture to the 3-quart or larger slow cooker. 
• Cook on LOW for 6 to 8 hours. 
• During the last hour of cooking, add shrimp, mustard and parsley.