Slow-Cooker Cornbread Dressing - cooking recipe

Ingredients

4 1/2 cups cornbread, crumbled
1 (16 ounce) package herb stuffing mix
2 (10 3/4 ounce) cans cream of chicken soup
28 ounces low sodium chicken broth
1 medium onion, chopped
1/2 cup chopped celery
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, cut up

Preparation

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
Pour conrbread mixture into a lightly greased 5 1/2 or 6-quart slow cooker.
Dot with butter.
Cook, covered, on LOW 4 hours or until cooked through and set.
Note: For testing purposes only, Southern Living used Pepperidge Farm Herb Seasoned Stuffing mix. They also used 2 - 7.5 ounce packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs so they suggest freezing the rest.
**Cook time does not include preparing the cornbread.