1 whole chicken, deboned and shredded
2 cans chicken broth
2 cans cream of chicken soup
1/2 c. celery, chopped
1 medium onion, chopped
4 eggs, boiled and chopped
8 slices bread, dried and crumbled
1 small pkg. yellow corn bread, cooked and crumbled
1 pkg. jalapeno corn bread, cooked and crumbled (optional)
1 1/2 tsp. sage
1 tsp. salt
1 tsp. pepper
2 tbsp. butter
1 jalapeno, chopped (optional)

Cook chicken and debone.

Bake corn bread. Boil eggs. Chop all veggies. Add all ingredients to crock-pot and cook on low for 3 to 4 hours or high for 2 hours.