Sauté the Veggies: In a pan, melt the butter and sauté the diced onions, celery, and mushrooms until softened, about 5-7 minutes. Add the pepper, salt, and poultry seasoning, and cook for an additional minute. Set aside to cool.

Mix Bread and Vegetables: In a large bowl, combine the cubed dried bread with the cooled veggie mixture. Stir in thyme, rosemary, and parsley. Toss everything together to combine.

Add Liquid: In a separate bowl, whisk together eggs and chicken broth. Slowly pour the egg-broth mixture over the bread, stirring gently. Add the broth in increments, making sure the bread is moist, but not soggy. You might not need all the broth, so reserve some for later if needed.

Slow Cook: Grease the slow cooker and transfer the stuffing mixture inside. Spread it evenly. Cover and cook on high for 30 minutes or low for 3 hours. Check for desired texture and add more broth if necessary. Taste and adjust seasonings.

Serve and Enjoy: Once the stuffing is hot and cooked through, serve it with your Thanksgiving meal!