Crock-Pot Dressing - cooking recipe

Ingredients

5 chicken breasts
8-inch pan cornbread
8 slices day old bread
4 eggs
1 medium onion, chopped
2 (10 3/4 oz.) cans cream of chicken soup
1 tsp. salt
1 tsp. pepper
2 tsp. sage
2 Tbsp. margarine
2 (14 oz.) cans chicken broth

Preparation

Boil chicken until tender.
Remove from water.
Cool and cut into pieces.
Crumble breads.
Add all ingredients, except the margarine.
Stir well.
Pour into crock-pot.
Dot with margarine. Cover and cook on high for 2 hours or on low for 3 to 4 hours. When done, remove lid and fluff with fork.
Let cool 15 to 30 minutes before serving.
(Chicken should be boneless and skinless.)