A recipe I actually didn't have to make any changes to - it was already safe! And yummy!
Slow Cooker - Winter Vegetable Stew From Betty Crocker New Slow Cooker Meals September 2001
Makes 8 servings
1 can (28 ounces) Italian-style pear-shaped tomatoes 4 medium red potatoes, cut into 1/2-inch pieces 4 medium stalks clelery, 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 and cut into 1/2-inch pieces 2 medium leeks, cut into 1/2-inch pieces 1 can (14 1/2 ounces) vegetable or 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
1. Drain tomatoes, reserving liquid. Cut up tomatoes. Mix tomatoes, tomato liquid and remaining ingredients except cornstarch and water in 4- to 5-quart slow cooker.
2. Cover and 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. Cover and cook on high heat setting about 20 minutes, stirring occasionally, until thickened.
Substitution: Parsnips, a root vegetable that looks like a creamy white carrot, have a slightly sweet flavor. If you don't have any on hand, you can use carrots instead.
Serve-With: Enjoy this meatless meal with a loaf of crusty Italian bread.