1 medium chicken, cooked and deboned
1 medium onion, chopped
4 eggs, beaten
1 1/2 tsp. ground sage
Salt to taste
1/2 tsp. pepper
1 (8-inch) pan cornbread, more if desired
4 homemade biscuits or 8 slices white bread
6 c. chicken broth
2 tbsp. butter

Boil chicken, debone, save broth. Salt chicken to taste when boiling. Crumble breads together with onion, eggs, sage and pepper. Add 6 cups of chicken broth (more if needed), mix well. Add chicken and mix well. Pour mixture into crockpot, put butter on top. Cover and cook 6 hours on low or 3 hours on high. Dressing will be moist.