2 lbs. yellow squash or 3 zucchini, thinly sliced (about 6 cups)
1/2 onion, chopped
1 c. shredded carrot
1 can cream of chicken soup
1 c. sour cream
1/4 c. flour
1 pkg. (8 oz.) seasoned bread crumbs
1/2 c. butter, melted

In a large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss bread crumbs with butter and place half of mixture in crock pot. Add vegetable mixture and top with remaining bread crumbs. Cover and cook on low setting for 7 to 9 hours.