• 6 cups cornbread, crumbled 
  • 8 slices bread, day old (leave out overnight uncovered in a pan), crumbled 
  • 4 eggs 1 large onion, diced 
  • 1 cup celery, diced 
  • 1 tablespoon sage or poultry seasoning 
  • ½ teaspoon black pepper
  •  2- 10 ½ ounce can cream chicken soup 
  • 2- 10 ½ ounce can chicken broth 
  • ¼ cup butter Salt to taste

Now we are ready to get it mixed.

  1. In a large bowl, add the cornbread and regular bread, eggs, onion, celery, sage or poultry seasoning, black pepper, soup, chicken broth and salt; mix well. 
  2. Spray your Crockpot or slow cooker with non-stick cooking spray. Pour dressing into crock pot; dot with butter. Cover and cook on low heat for 4 hours or high heat for 2 hours.