Slow Cooker Vegetables Stew

Working Hard And Don't Have Time To Cook A Good Stew...Try This Easy Vegetables Stew

2 cans (14.5 oz each diced tomatoes with Italian herbs
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces
3 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can 1 3/4 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water
In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
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.