Makes 6 servings

2	medium turkey thighs, boned, skinned and cut into 1-inch pieces
1-3/4	cups fat-free reduced-sodium chicken broth
1-1/2	cups frozen corn
2	small white or red potatoes, cubed
1	cup chopped onion
1	can (8 ounces) no-salt-added tomato sauce
1	cup water
1/4	cup tomato paste
2	tablespoons Dijon mustard
1	teaspoon hot pepper sauce
1/2	teaspoon sugar
1/2	teaspoon garlic powder
1/4	cup finely chopped fresh parsley

Combine all ingredients, except parsley, in slow cooker. Cover; cook on LOW 9 to 10 hours. Stir in parsley; serve.

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