Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
25 Mins
Total Time
5 Hours 5 Mins
Makes 6 servings

How to Make It

Step 1

Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper.

Step 2

Drain tomatoes well, pressing between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-qt. slow cooker. Repeat layers twice. Top with Parmesan cheese.

Step 3

Cover and cook on HIGH 4 hours or until bubbly and edges are golden. Uncover and cook on HIGH 30 minutes. Let stand 10 minutes before serving.

Ratings & Reviews

One of my summer favorites

June 06, 2017
I have made this for years with one difference. I use a box of Stove Top Stuffing instead of bread crumbs. It takes the flavor right over the top!

Looks interesting, BUT....

July 23, 2017
You might include the nutritional information with the recipe. Without it, it's of no good to me.

USNA2011mom's Review

January 17, 2013

elizvirginia's Review

December 01, 2013
This is tasty, my husband loved it, my little kids didn't, I liked it. If you use all the squash and zucchini there is a lot of liquid--my son thought it was soup. It isn't pretty but smells wonderful. I think you should toast the breadcrumbs for best effect. It filled up my 7 quart slowcooker to the top, and it makes a ton of food. It serves more than six.

cem1804's Review

June 27, 2013

Simpson5togo's Review

October 09, 2013


October 09, 2015
Loved it. I added an extra quarter cup of breadcrumbs (as I was worried about the soup comment) and it turned out great.