Slow Cooker Lamb and White Bean Stew

In a 5- to 6-qt slow cooker, combine the garlic, carrots, onion, ginger, tomatoes, wine and cherry peppers. Season the lamb with 1/4 tsp each salt and pepper, add it to the slow cooker and toss to combine. Cook, covered, until the lamb is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high. Add the beans to the slow cooker and cook until heated through, about 3 minutes. Sprinkle with the parsley and serve with the bread, if desired.