Drain tomatoes, reserving liquid. Cut up tomatoes. In 4- to 5-quart slow cooker, combine tomatoes, reserved tomato liquid and all remaining ingredients except water and cornstarch.
Cover; cook on low setting for 8 to 10 hours.
In small bowl, blend water and cornstarch until smooth. Gradually stir into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until thickened, stirring occasionally.