Boil chicken and reserve broth. Crumble crackers, cornbread and white bread together in large bowl. Add onion, celery, sage, salt and pepper, mixing well. Add eggs and soup, mixing well, then pour in 2 cans warm reserved broth. Cut up chicken into bite size pieces. Mix into dressing mixture. Put in crockpot. Top with 2 tablespoons butter. Cover with lid. Cook on low 4 hours. During the four hours I also add some extra broth from time to time to keep it moist and keep it from sticking. Delicious and Easy!