Slow-Cooker Cornbread Dressing

• 4 1/2 cups cornbread, crumbled
• 1 (16 ounce) package herb stuffing mix
• 2 (10 3/4 ounce) cans cream of chicken soup
• 28 ounces low sodium chicken broth
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 4 large eggs
• 1 tablespoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter, cut up

1. Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
2. Pour conrbread mixture into a lightly greased 5 1/2 or 6-quart slow cooker.
3. Dot with butter.
4. Cook, covered, on LOW 4 hours or until cooked through and set.
5. Note: For testing purposes only, Southern Living used Pepperidge Farm Herb Seasoned Stuffing mix. They also used 2 - 7.5 ounce packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs so they suggest freezing the rest.
6. **Cook time does not include preparing the cornbread.

cornbread, herb stuffing mix, cream of chicken soup, chicken broth, onion, celery, eggs, sage, salt, pepper, butter

Taken from www.food.com/recipe/slow-cooker-cornbread-dressing-205236 (may not work)