Crock Pot Dressing

1 whole chicken                                             
1 can cream of chicken soup

1 can cream of celery soup plus 1 can water  
1 ½ tsp. salt

1 tsp. black ground pepper                             
1 c. chopped onion

1 stick margarine, melted                               
2 Tbsp. rubbed sage

3 Tbsp. oil                                                      
1 ½ c. buttermilk

1 ½ c. self-rising flour                                    
1 ½ c. self-rising cornmeal

5 eggs                                                             
1 ½ tsp. baking powder

Cook chicken in water until done.  Save 5 cups chicken broth.  Debone chicken and chop in bite size pieces; set aside.  Add chicken broth, cream of chicken soup, cream of celery soup, can of water, salt, pepper, onion, margarine, and sage.  Allow mixture to simmer while bread is baking.  Mix together buttermilk, flour, cornmeal, eggs, and baking powder.  Pour into hot skillet with oil.  Bake 25 minutes at 425° or until golden brown.  Crumble bread and add to simmering broth mixture.  Add chicken.  Put lid on crock pot, turn on low for about 2 ½ - 3 hours.  Add water if gets too dry.