Hi Wendy, since the "keep warm" setting on your slow cooker is likely to run between 145-165F, that would kill off the yeast in your bread dough. You may be able to set it to warm with some water in there, allow the water to heat up, and then remove the water and turn off the slow cooker. I would then place a towel on the bottom of the cooker, and let it cool down a bit before placing your dough in a covered bowl to rise in the slow cooker. Aim for a temperature in the 80-90F range at the warmest. The cooker will likely hold the heat fairly well for at least an hour or so. 

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