- 1/4 cup all-purpose flour
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 2 yellow summer squash, cut into 1/2-inch slices
- 1 small onion, chopped
- 1 cup shredded carrots
- 1 (8 ounce) package instant stuffing mix
- 1/2 cup butter or margarine, melted
- In a bowl, combine the flour, soup and sour cream until blended. Add the vegetables and gently stir to coat. Combine the stuffing mix and butter; sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 4-5 hours or until vegetables are tender.