Categories: Slow Cooker

Ingredients

• 1 rotisserie chicken, meat shredded
• 10 cups crumbled cornbread
• 8 slices day-old bread, torn into large pieces
• 1 1/2 cup chopped yellow onion
• 1 cup chopped celery
• 2 garlic cloves, minced
• 4 tbsp chopped fresh sage
• 2 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 large eggs
• 2 (14.5 oz. ) cans chicken broth
• 2 (10.75 oz.) cans cream of chicken soup
• 1 (10.75 oz.) can cream of mushroom soup
• Creamy Mushroom Gravy (see recipe)

Directions

1. In a slow cooker, place chicken. Stir in cornbread, torn bread, onion, celery, garlic, sage, thyme, salt and pepper until combine.

2. In a large bowl, whisk together eggs, broth and soups until smooth. Pour into cooker; stir until combined.

3. Cover and cook on LOW for 4 to 5 hours, stirring halfway through cooking. Serve with Creamy Mushroom Gravy.

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