Makes 6 servings

1	cup fat-free reduced-sodium chicken broth
1	teaspoon dried marjoram leaves
1	teaspoon dried parsley flakes
3/4	teaspoon salt
1/2	teaspoon garlic powder
1/4	teaspoon black pepper
1-1/4	pounds white potatoes, peeled and cut into 1-inch pieces
1	pound lean lamb stew meat, cut into 1-inch cubes
8	ounces frozen cut green beans
2	small leeks, cut lengthwise into halves then crosswise into slices
1-1/2	cups coarsely chopped carrots

Combine broth, marjoram, parsley, salt, garlic powder and pepper in large bowl; mix well. Pour mixture into slow cooker.
Layer potatoes, lamb, green beans, leeks and carrots. Cover; cook on LOW 7 to 9 hours or until lamb is tender.

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