Slow Cooker Chicken and Dressing

This taste like Thanksgiving in a pot! My kids love it. I'm pretty sure I got it from a southern living magazine some years ago. I serve it with a nice big salad.

• Ready In: 4 hrs 25 mins
• Serves: 8-10

Ingredients

• 4  cups  shredded  cooked chicken (about 1 whole chicken )
• 6  cups  crumbled  cornbread
• 8  slices  firm  white bread (torn into pieces)
• 2 (14 ounce) cans chicken broth
• 2 (10 3/4ounce) cans  cream of chicken soup
• 1  cup  chopped onion
• 3  chopped celery ribs
• 4  eggs (lightly beaten)
• 1  teaspoon ground sage
•  salt and pepper
• 8  tablespoons butter (room temperature)

Directions

1. Place the chicken, corn bread, white bread, chicken broth, cream of chicken soup, onion, celery, eggs, sage, salt and pepper in a large mixing bowl. Stir to combine.
2. Spray 5 quart slow cooker with vegetable oil spray and add chicken mix. Dot the top with butter.
3. Cook until the eggs are done, 3 to 4 Hours on High, or 7 hours on low.
4. Stir before serving.