HOWEVER, it needs more like 8 hours on low in a slow cooker; the meat and veg will still be tough after only 5 hours.
I use chicken stock because that’s what I have, and vermouth instead of red wine (it keeps in the fridge for months if you're just using it for recipes). I also add star anise to up the fennel flavor and some thyme. Save the fennel leaves, they make an excellent garnish! What a great winter meal to prep in the morning and find ready for you and yours at dinner.