Ingredients:
5 skinless, boneless chicken breast halves
1 (9 x 9) pan cornbread, cooled and crumbled
8 slices day-old bread, torn into small pieces
4 eggs, beaten
1 onion, chopped
2 stalks of celery, chopped
1 teaspoon, salt
1 teaspoon ground black pepper
2 teaspoons dried sage
*2 (14.5 ounce) cans chicken broth
*2 (10.75 ounce) cans condensed cream of chicken soup
2 tablespoons margarine
*I only add one can to begin with and then after mixing all ingredients together I add the second cans as needed depending on the consistency I want.
Directions:
1. Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces
2. In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt and pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.
3. Before placing the lid on the slow cooker, lay a paper towel over the opening of the pot and then place the lid. This will keep moisture from dripping down off the lid into the dressing and making it soggy.
4. Cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.
