Cut the bread into cubes. Let them dry overnight on a sheet pan.
If you don't have time to dry the bread cubes overnight, preheat oven to 300 degrees. Place the bread cubes on a sheet pan and place in the oven. Let the bread cubes dry out in the oven for about 45 minutes, stirring them around every 15 minutes.
In a large skillet set to medium high heat add half of the butter. Add the onion, celery, carrots and garlic. Cook until the veggies are softened about 5-7 minutes.
Melt the remaining butter. Gather and measure the remaining ingredients.
Add the chicken broth seasonings, eggs and butter to a large bowl and whisk.
Spray the slow cooker with non-stick spray.
Add the dried bread cubes to the slow cooker. Pour over the cooked veggies and stir.
Now drizzle over the broth and butter mixture. Stir again.
Cover and cook on low for 5 hours without opening the lid during the cooking time.
Stuffing too dry?
Melt more butter and drizzle over the stuffing.
Stuffing too wet?
Cube up a few slices of sandwich bread and stir gently into stuffing mixture.