101 Things to Do with a Slow Cooker - Softcover

Stephanie Ashcraft, New York Times best selling author of 101 Things to Do With a Cake Mix, is a full-time mom who has created and collected recipes for years. She also teaches a monthly cooking class for Macey's Little Cooking Theater.

Janet Eyring's interest in learning how to cook healthy, inexpensive meals without living in the kitchen inspired her to write a cookbook that relied on the ease of the slow cooker. She also teaches cooking classes at Macey's Little Cooking Theater.

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.

Carrot Cake

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.