Chicken Rice Soup

1 lb boneless, skinless chicken -- cut into cubes
5 cups water or chicken broth
8 ounces fresh mushrooms -- sliced
3/4 cup sliced celery
1/2 cup sliced carrots
1/2 cup raw rice (not instant!)
1/4 cup chopped onion
1 cup frozen or canned mixed vegetables
5 teaspoons chicken flavor instant bouillion or 5 cubes (unless you use chicken broth)
1/2 tsp ground sage
1/4 teaspoon pepper

In a slow cooker, combine chicken, water or broth, vegetables, and seasonings. Cover and cook on low setting 6-8 hours (or high for 4 hours). Makes 2 quarts. Refrigerate leftovers.