Coat a 6- or 7-quart slow cooker with nonstick spray.
Melt your butter in a large pan over medium heat. Stir in the poultry seasoning, pepper, and salt. Next, add onions and celery and cook until tender. You do not need to brown them. Set aside to cool.
Place your dried bread cubes in a very large bowl and add cooled celery and onions, parsley, and fresh herbs if you're using them.
Crack eggs into the broth and stir to combine. Then, add to the bread mixture a little at a time and gently toss to coat. You want your bread to soften but not to be completely soggy.
Add stuffing to the crockpot and turn it on high for 30 minutes. Then, reduce the temperature to low and cook an additional 3-4 hours or until hot and cooked through. Stuffing should be lightly crisp around the edges and set in the center. If desired, sprinkle with fresh parsley. Serve warm.
The easiest way to dry bread for stuffing is to place cut-up cubes on rimmed baking pans (probably two or more) and cook them in a 350 degree F oven for 12-15 minutes. They need to be toasted, not browned.
If you're using bread cubes you dried yourself, you'll need less broth—about 2 cups. If you're using store-bought bread cubes or boxed stuffing mix, you'll need closer to 3 cups of broth.
We do not recommend cooking this crockpot stuffing recipe on high the entire time. It may not cook all the way through before the edges start to burn.
To Refrigerate - place any leftover crock pot stuffing in an airtight storage container for up to 4 days.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.★ Did you make this recipe? Don't forget to give it a star rating below!