Slow Cooker Escalloped Chicken

Ingridients

4 skinless, boneless chicken breast halves - boiled

1 cup chopped onion

1 cup butter

13 cups white bread cubes, baked until slightly dry

1 teaspoon poultry seasoning

1 1/4 teaspoons salt

1/2 teaspoon dried sage

1/2 teaspoon ground black pepper

2 1/2 cups reserved cooking liquid from chicken

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup chopped celery

Directions

FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.

In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.