1 10.5 ounce can low-sodium cream of mushroom soup
2 cups low-sodium chicken broth
1 teaspoon pepper (optional)
1 teaspoon sage (optional)
Wash your hands well with soap and warm water for at least 20 seconds.
Coat slow cooker with vegetable oil cooking spray.
Wash celery stalks, cut of ends, and cut into small pieces. Add to slow cooker.
Peel onion and cut into small pieces. Add to slow cooker.
Crumble cornbread into slow cooker.
Tear bread into pieces and add to slow cooker.
Beat eggs in a small bowl.
Add chicken, eggs, melted butter, cream of chicken soup, cream of mushroom soup, broth, pepper (optional), and sage(optional) to slow cooker and mix ingredients well. Cover and cook on high for 30 minutes. Stir ingredients, cover, and cook on low for 5 hours.
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