Irish Lamb Stew

• 2 - pounds boneless leg of lamb
• 1 3/4 - pounds white potatoes
• 3 - large leeks
• 3 - large carrots
• 3 - stalks celery
• 1 - 14-ounce can reduced-sodium chicken broth
• 2 - teaspoons chopped fresh thyme
• 1 - teaspoon salt
• 1 - teaspoon freshly ground pepper
• 1/4 - cup packed fresh parsley leaves

Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.