Place the cubed bread in a large mixing bowl.
In a skillet, sauté the onion and celery in melted butter until tender.
Add the sautéed onion and celery to the bread cubes.
Sprinkle the sage, thyme, salt, and pepper over the bread mixture and toss to combine.
In a separate bowl, whisk together the chicken broth and eggs.
Pour the broth and egg mixture over the bread mixture and gently stir until well combined.
Transfer the stuffing mixture to a greased slow cooker.
Cover and cook on low for 4 to 5 hours, or until the stuffing is heated through and the flavors are melded.
Variations & Tips
For a bit of sweetness, you can add 1/2 cup of dried cranberries or raisins to the stuffing mixture. If you have picky eaters, consider adding cooked sausage or chopped apples for extra flavor. For a vegetarian version, use vegetable broth instead of chicken broth. You can also experiment with different herbs like rosemary or parsley to suit your family’s taste.
