Butter the bottom and sides of the slow cooker thoroughly, or spray it with nonstick cooking spray to prevent the dressing from sticking during cooking.

Crumble the cornbread into a large mixing bowl. Add the toasted bread cubes, chopped onion, chopped celery, poultry seasoning, and freshly cracked black pepper. Toss everything together until the ingredients are evenly mixed.

In a medium bowl, beat the eggs until well mixed. Add the condensed cream of chicken soups to the beaten eggs and stir until the mixture is smooth and homogeneous. I like to whisk really well here to avoid any clumps of soup.

Pour the soup and egg mixture (from Step 3) into the bread and vegetable mixture (from Step 2). Stir everything thoroughly until all ingredients are well combined. Spoon this dressing mixture into the prepared slow cooker. Dot the top with small pieces of butter or margarine to add richness and flavor.

Cover and cook the mixture in the slow cooker on high for about 2 hours, or on low for 3 1/2 to 4 1/2 hours, until the dressing is set and heated through. For a crispier texture, you can remove the lid in the last 20 minutes of cooking.

Fluff the cooked dressing with a fork to distribute the texture evenly. Spoon it into a serving bowl and serve warm. If you want to use the dressing to stuff vegetables, precook the hollowed vegetables, stuff them with the dressing, and warm everything together before serving.