Slow Cooker Stuffing!

1 cup butter
1 chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 oz sliced mushrooms
12 cups bread crumbs
1 tsp poultry seasoning
1 1/2 tsp dried sage
1 tsp dried thyme
1/2 tsp dried marjoram
1 1/2 tsp salt
1/2 tsp ground black pepper
4 1/2 cups chicken broth
2 eggs, beaten

Bread crumbs:
1 loaf bread

Cut bread into small pieces. Place on baking sheets and dry over night. If still not dry enough, bake in oven for 275 degrees for 20 minutes.

Melt butter over a medium size pan. Cook onion, celery, mushrooms and parsley in butter.

Put cooked vegetables over bread crumbs in a large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in egg. Transfer mixture to slow cooker, and cover.

Cook on high for 45 minutes, then reduce to low and cook for 4-8 hours.