2 cans (10 3/4 oz each) Condensed Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 Tbsp Dijon-style mustard
1 1/2 tsp garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves
Hot cooked egg noodles
Chopped fresh parsley for garnish

1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on LOW for 7-8 hours (or on HIGH for 4-5 hours), or until the chicken is cooked through. Serve with noodles and sprinkle parsley.

Tips: Over time, food cooked in a slow cooker will lose some of their color. The fresh parsley for garnish will help to bring the dish back to life with its bright green color!

Ingredients
4 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 cups grated carrots
2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup chopped nuts
3/4 cup chopped raisins

Directions
Start by beating the eggs and mixing the sugar, oil grated carrots and vanilla. Mix in the flour, baking powder, salt and spices then gradually add the carrot mixture and beat it to blend. Fold in the chopped nuts and raisins. Bake in a greased pan at 375°F for about an hour. Frost with cream cheese frosting or glaze.