Slow Cooker Chicken Dressing

5 skinless, boneless chicken breast halves

1 (9x9 inch) pan cornbread, cooled and crumbled

8 slices day-old bread, torn into small pieces

4 eggs, beaten

1 onion, chopped

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons dried sage

2 (14.5 ounce) cans chicken broth

2 (10.75 ounce) cans condensed cream of chicken soup

2 tablespoons margarine

Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.

In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.

Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.