Directions

1. In a skillet over medium heat, melt the butter. Add in the onion, celery, apple, garlic and parsley, stirring until softened, approximately 5-8 minutes. Allow to cool slightly.
2. Spray a slow cooker with cooking spray and add the bread cubes. Spoon the cooked vegetables over the bread and add salt, poultry seasoning, thyme, rosemary, sage and pepper.
3. In a bowl, mix 2 cups of chicken broth with the beaten eggs, whisking until well blended. Pour the broth and egg mixture over the bread and stir gently. Allow the bread to sit and absorb the broth before adding more. If needed, add another cup of the broth and stir again. If the bread still needs more moisture, pour in the remaining broth. You want the bread to be saturated, but not swimming in broth. Note: Add the first 2 cups of broth and allow it to soak in before adding more broth, and then only add more broth if all the bread is not moistened. 
4. Cover the slow cooker and cook on high heat for 30 minutes, then reduce heat to low and cook for 3-5 hours.

Note: If using fresh bread that you have dried, you will need less chicken broth. If you use prepackaged bread cubes, you will need all the chicken broth.