Place all ingredients in a slow cooker*, except shrimp. Cover and cook on LOW for 8 to 10 hours.
Fifteen minutes before serving time, add shrimp and remove bay leaf; cook and stir until shrimp are pink and opaque; serve.
*LEANNE’S NOTE: If using leftover turkey, leave it out and add it with the shrimp (it’s already cooked, so you just need to heat it through).