Slow Cooked Chicken and Dressing

• 1 (2 1/2 lb) rotisserie-cooked chicken, skinned, boned, and shredded (about 4 cups)
• 6 cups coarsely crumbled cornbread
• 8 (1 ounce) firm white bread, slices torn into pieces
• 2 (14 ounce) cans chicken broth
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 4 large eggs, lightly beaten
• 2 teaspoons ground sage
• 12 teaspoon pepper
• 14 teaspoon salt
• 12 cup butter, softened

1. Combine first 11 ingredients in a large bowl.
2. Transfer mixture to a lightly greased 5-quart round slow cooker.
3. Dot evenly with butter.
4. Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set.
5. Stir well before serving.

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

Taken from www.food.com/recipe/slow-cooked-chicken-and-dressing-350007 (may not work)