1 9x9 pan cornbread, crumbled
1 onion, chopped
1/2 cup chopped celery
3 tbsp. butter
4 eggs, beaten
2 cans chicken broth
2 cans cream of chicken soup
1-1/2 tsp. sage
1/2 tsp. pepper
1/2 tsp. salt

Saute onion and celery in butter. Mix all ingredients well. Put in crock pot and cook on low for 3 hours or high for 2 hours.