Stuffing from the Slow Cooker

By Nanatimesthree

Ingredients

• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 6 cups cubed day-old white
• bread
• 6 cups cubed day-old wheat
• bread
• 1 tsp salt
• 1 tsp poultry seasoning
• 1 tsp sage
• 1/2 tsp pepper
• 1 can (14 ounce) chicken
• broth
• 2 eggs, beaten

Preparation

Step 1

In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.

Step 2

In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.

Step 3

Transfer to a 3 quart slow cooker coated with cooking spray. Cover and cook on low for 3 to 4 hours or until a thermometer reads 160.