contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2 lbs yellow Summer squash (or zucchini), thinly sliced (about 6 cups)
1/2 medium onion, finely diced
1 cup shredded carrot
1 (10.75-oz) can cream of chicken soup
1 cup sour cream
1/4 cup flour
1 (8-oz) package stuffing mix
1/2 cup butter or margarine, melted
In a medium bowl, combine squash, onion, carrot, and soup. In a separate bowl, combine sour cream and flour. Stir the sour cream mixture into the squash mixture.
In a medium bowl, toss stuffing mix with butter. Spread half of stuffing mix in bottom of slow cooker. Spread vegetable mixture on top. Top with remaining stuffing mix. Cove and cook on low for 4-6 hours.