Plan ahead - cut the bread slices into cubes and let dry out for a day. Buy a package of cornbread mix and bake it in a 9 x 13 baking dish. When it's cool, crumble it in your hands and reserve. It also should be a little dried - it it's too fresh, the dressing will be mushy.

Simmer the chicken breasts in the chicken broth for about 20 minutes, until cooked through. When the chicken is cool enough to handle, cut it in bite sized chunks. Reserve the chicken broth.

Whisk together the reserved chicken broth and the cream of chicken soup. Add the kosher salt, black pepper and dried sage to this mixture. Stir in the beaten eggs.

With your hands, gently mix the crumbled corn bread and dried bread cubes. Blend in the chopped onion and cooked chicken breasts. Mix the bread and chicken with the liquids and put in the crockpot. Dot the top with the butter or margarine.

Cover the pot and cook on low for 2 hours, then take off the cover and stir the dressing. Let it cook for about 1 more hour with the lid off, so that it dries out a little before serving.