Southern Slow Cooker Stuffing

Serves: 10
Cooking Time: 2 hr

What You'll Need:

• 2 (10-1/2-ounce) cans cream of chicken soup
• 2 (10-1/2-ounce) cans condensed chicken broth
• 4 eggs, lightly beaten
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon poultry seasoning
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16-ounce) corn bread or 6 corn bread muffins, crumbled
• 8 slices day-old bread, crumbled
• 4 tablespoons (1/2 stick) butter, cut into chunks

What To Do:

1. In a large bowl, combine soup, broth, eggs, celery, onion, poultry seasoning, sugar, salt, and pepper; mix well. Stir in corn bread and day-old bread and pour into slow cooker. Place butter on top and cover.
   
   
2. Cook on high 2 hours or on low 4 hours, or until firm and browned around edges.