Slow-Cooked Chicken And Stuffing

• 2 1/2 c chicken broth
• 1 c butter
• 1/2 c onion; chopped
• 1/2 c celery; chopped
• 4 oz. mushroom stems and pieces; drained
• 1/4 c parsley flakes
• 1 1/2 tsp. rubbed sage
• 1 tsp. poultry seasoning
• 1 tsp. salt
• 1/2 tsp. pepper
• 12 c day-old bread cubes
• 2 eggs
• 1 cn cream of chicken soup
• 5 c chicken; cooked and cubed

1. In a saucepan, combine all but bread, eggs, soup and chicken. Simmer for 10 minutes; remove from the heat.
2. Place bread cubes in large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.
3. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers.
4. Cover and cook on low for 4.5 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 F.

chicken broth, butter, onion, celery, mushroom stems, parsley flakes, sage, poultry seasoning, salt, pepper, bread, eggs, cream of chicken soup, chicken

Taken from www.epicurious.com/recipes/member/views/slow-cooked-chicken-and-stuffing-50083497 (may not work)