Crock Pot Chicken and Dressing

1 skillet cornbread, crumbled
5-6 cooked biscuits
5 chicken breasts, boiled and diced (reserve broth)
2 eggs
2 cups chicken broth (from boiled chicken)
2 cups canned chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1 TBSP sage
1 TBSP poultry seasoning
1 1/2 sticks butter for saute
1 1/2 cups onion, diced
1 cup celery, finely diced
1 tsp. celery salt
salt and black pepper to taste


Saute onion and celery in butter until tender.  In a large mixing bowl, crumble cornbread and biscuits and mix together.  In a separate bowl, combine remaining ingredients.  Add onion and celery.  Pour into bread mixture.  Stir well and pour into crock pot.  Cook on high for 45 minutes, then reduce to low for 5 hours...... or cook on low for 8 hours.  May also cook in oven in large baking dish for 2 hours.