2 tablespoons snipped fresh parsley or cilantro (optional)
In a 3½- or 4-quart slow cooker, combine broth, carrots, bamboo shoots, water chestnuts, the ½ cup water, the mushrooms, vinegar, soy sauce, sugar and crushed red pepper (see Tip).
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and the 2 tablespoons cold water; stir into chicken broth mixture in slow cooker. Add frozen shrimp and the tofu. Cover and cook for 30 minutes more. Sprinkle each serving with parsley.
Tip: If desired, leave tails on shrimp.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.