Slow Cook Chicken Soup

Ingredients:

5 skinless, boneless chicken breast, halves
1 (9x9 inch) pan cornbread, cooled and crumbled
8 slices 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


Method:

1. Place chicken in a pot with water, covered, and boil over medium heat. Boil for 20 minutes or until cooked through. Cool, and cut into pieces.
2. Stir chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup together in a slow cooker. Stir until well blended. Dot with margarine.
3. Cover and cook in low heat for 3 to 4 hours. Remove lid and fluff with fork. Let it rest for 15 minutes before serving.