Instructions: Rinse chicken and pat dry with paper towels. Combine chicken, mixed vegetables, onion, mushrooms and potato in a 3 1/2-quart slow cooker. In a small bowl, combine water, tapioca, lemon juice, bouillon granules, white pepper, mustard, sage, salt, garlic powder and turmeric. Pour over chicken mixture. Mix well. Cover and cook on LOW for 6 to 7 hours.

Stir in dry milk and cook 15 minutes. Sprinkle each serving with parsley.

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