In a large bowl, mix together cornbread, buns, sage, onion, eggs (chopped), melted butter, one can cream of chicken soup, two cans broth. This is your dressing mixture.
Spread 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.