Slow Cooker Cornbread Dressing

Jill made this slow cooker cornbread dressing to accompany Ryan's grilled beef tips and grilled chicken for Christmas Day dinner.    She has made this several times and they rave about it.  It's her go-to dressing recipe.

5 cups crumbled cornbread (Marie Callender's Cornbread Mix)  
1 (14 oz) package herb stuffing
2 (10 3/4 oz.) cans cream of chicken soup
2 (14 ounce) cans chicken broth
1 large sweet onion, diced
1 cup diced celery
4 large eggs, lightly beaten
1 tablespoon rubbed sage
1/2 teaspoon pepper
2 tablespoons butter, cut up

Combine first 9 ingredients in a large bowl.

Pour cornbread mixture into a lightly greased 6 quart slow cooker.  Dot with butter.  Cover and cook on LOW 4-6 hours or until set and thoroughly cooked.