Slow cooked chicken and stuffing

2-1/2 cups chicken broth
l cup butter or margine
1/2 cup chopped onion
1/2 cup chopped celery
l can (4 ounces mushrooms stems ane pieces; drained
1/4 cup dried parsley flakes drained
1-1/2 teaspoons rubbed sage
l teaspoon poultry seasoning
l teaspoon salt
1/2 teaspoon pepper
12 cups day-old bread cubes (1/2 inch pieces)
2 eggs
1 can ( 10-3/4 ounces) condensed cream of chicken
soup,undiluted
5 to 6 cups cubed cooked chicken


In a saucepan, combine the first 10 ingredients.
Simmer for 10 minutes; remove from the heat.  Place
bread cubes in a large bowl.  Combine eggsand soup;
stir into broth mixtureuntil smooth.  Pour over bread;
toss well.  In a 5 qt.slow cooker, layer half of the
dressing and chicken; repeat layers.  Cover and cook
on low for 4-1/2 to 5 hours or until a meat
thermometer inserted into stuffing reads 160 degrees
yields 14 to 16 servings.