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Creamy Italian Chicken
4 frozen boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1 can (10 3/4 ounces) cream of chicken soup, condensed
Combine all ingredients in greased 3 1/2 to 4 1/2-quart slow cooker. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Makes 4 servings.
Serve with a salad stack of sliced tomatoes, mozarella cheese, and basil, topped with a favorite dressing.
1 1/2 cups flour
3/4 cup sugar
2 large eggs
1/4 cup water
1/3 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup grated carrots
Combine all ingredients in a 2-quart mixing bowl by hand. Spread batter in greased 2 to 3 1/2-quart slow cooker. Cover and cook on low heat for 2 hours, or until firm in the center. (You can lightly jiggle the covered slow cooker to check firmness.) Makes 4-6 servings.
Top with whipped topping or your favorite cream-cheese frosting.