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In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a thermometer inserted into the stuffing reads 160°.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
Natural hog casings for fresh and cured sausages