Anne Byrn'S Crock Pot Chicken And Stuffing - cooking recipe

Ingredients

4 cups shredded cooked chicken (about 1 pound)
6 cups coarsely crumbled cornbread
8 slices firm white bread, torn into pieces
2 (14 ounce) cans chicken broth
2 (10 1/4 ounce) cans cream of chicken soup
1 cup chopped onion (about 1 medium onion)
3 celery ribs, chopped (about 3/4 cup)
4 large eggs, lightly beaten
1 teaspoon ground sage
1/2 teaspoon black pepper
1/4 teaspoon salt
vegetable oil, spray for misting cooker
8 tablespoons butter, room temperature (1 stick)

Preparation

Combine chicken, cornbread, white bread, broth, cream of chicken soup, onion, celery, eggs, sage, pepper, and salt in a large bowl and stir to combine well.
Mist a 5-quart crockpot with spray. Add the chicken mixture. Dot with butter.
Cover and cook on LO heat for 7 hours or on HI heat for 3-4 hours. Stir before serving.