Mix together cornbread, sage, onion, eggs (chopped), melted butter, one can cream of chicken soup, two cans broth.
Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top. Cover and cook on low for three to four hours. Serve hot.