Place chicken breasts in the bottom of your slow cooker.

In a small bowl, combine minced sage, minced thyme, Kosher salt, black pepper, and garlic powder. Add oil and mix.

Pour the mixture over the chicken and rub to coat.

Melt butter in a sauté pan and add in onion and celery. Cook until softened.

Shred a loaf of white bread into bite-sized pieces.

Add the cooked vegetables, eggs, broth, parsley, sage, thyme, salt, and pepper.

Mix it up and add it to the crockpot, on top of the chicken.

Cover and cook on low for 4 hours.

Serve and enjoy!