Slow Cooker Winter Vegetable Stew Crockpot

From http://www.tablespoon.com/recipes/slow-cooker-winter-vegetable-stew-recipe/1/

Prep Time 20min
Total Time 8hrs 40min
Servings 8servings

Ingredients
2 cans (14.5 oz each) Muir Glen® organic diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

Directions
1 In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.

2 Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.

3 Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.