Add all ingredients except water and cornstarch (or arrowroot) to the crock pot.
Cover and cook on low for 5 1/2 hours, then check meat and vegetables for done-ness; remove bay leaf.
When meat and veggies are to your preferred texture (about 5 1/2 hours), whisk cornstarch and water together, stir into crock pot, re-cover pot and cook for 30 additional minutes.
Serve over rice.
Please note: depending on the size and age of your crock pot, cooking times may vary; older crock pots tend to cook a little faster than the newer ones (if you know your pot cooks at a low temp, you might want to turn it to high after 4 hours).