Anne Byrn'S Crock Pot Chicken And Stuffing

• 4 cups shredded cooked chicken (about 1 pound)
• 6 cups coarsely crumbled cornbread
• 8 slices firm white bread, torn into pieces
• 2 (14 ounce) cans chicken broth
• 2 (10 1/4 ounce) cans cream of chicken soup
• 1 cup chopped onion (about 1 medium onion)
• 3 celery ribs, chopped (about 3/4 cup)
• 4 large eggs, lightly beaten
• 1 teaspoon ground sage
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• vegetable oil, spray for misting cooker
• 8 tablespoons butter, room temperature (1 stick)

1. Combine chicken, cornbread, white bread, broth, cream of chicken soup, onion, celery, eggs, sage, pepper, and salt in a large bowl and stir to combine well.
2. Mist a 5-quart crockpot with spray. Add the chicken mixture. Dot with butter.
3. Cover and cook on LO heat for 7 hours or on HI heat for 3-4 hours. Stir before serving.

chicken, cornbread, white bread, chicken broth, cream of chicken soup, onion, celery, eggs, ground sage, black pepper, salt, vegetable oil, butter

Taken from www.food.com/recipe/anne-byrns-crock-pot-chicken-and-stuffing-334925 (may not work)