1 whole chicken
1 tsp. sage
1/4 tsp. black pepper
1/2 tsp. salt
3 eggs, well beaten
2 cans cream of chicken soup
1 can chicken broth
1 medium onion, finely chopped
1/4 tsp. celery seed
2 celery ribs, chopped
corn bread, crumbled (8-inch square pan)
8 slices toasted white bread, crumbled

Cook chicken in crock-pot overnight on low. Remove and debone; set aside. Mix together crumbled corn bread, toasted white bread, sage, pepper, salt, onion, celery seed and chopped celery. To this mixture, add cream of chicken soup, chicken broth and beaten eggs; add to broth in crock-pot and stir to blend (may be thin, but not to worry). Place chicken on top of dressing in crock-pot; cook on high temperature for 3 1/2 hours.