Ingredients
2-1/2 cups chicken broth1 cup butter, cubed1/2 cup chopped onion1/2 cup chopped celery1 can (4 ounces) mushroom stems and pieces, drained1/4 cup dried parsley flakes1-1/2 teaspoons rubbed sage1 teaspoon poultry seasoning1 teaspoon salt1/2 teaspoon pepper12 cups day-old bread cubes (1/2-inch pieces)2 large eggs1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted5 to 6 cups cubed cooked chicken
Preparation
In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.
In a 5-qt. slow cooker, layer half each of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a thermometer inserted into the stuffing reads 160°.
