Traditional Crock-Pot Stuffing

After not having updated this blog in two years, I'm temporarily resurrecting it for one of the most traditional purposes: recipe exchanges!
My husband Dan has been making crock-pot stuffing for our Thanksgiving for several years now. With the chicken broth and fresh mushrooms, the right kind of stuffing bread cubes...And I don't really have to do anything. Dan does it all. And it's done in the crock-pot which makes more stove top space available.
Someone recently asked for the recipe, and I felt this was the easiest place to put it for future reference for all.

Traditional Crockpot Stuffing

1 cup butter

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped parsley

8 ounces sliced fresh mushrooms

12 cups day old bread cubes

1 tsp. poultry seasoning

2 eggs, well beaten

1-1/2 tsp. dried sage leaves

1 tsp. dried thyme leaves

1/2 tsp. pepper

1/4 tsp. garlic powder

3-1/2 cups chicken or turkey broth

In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2–3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Pour in enough broth to moisten, tossing with fork. Add eggs and mix well. Spoon lightly into slow cooker. Cover and cook on low for 6-8 hours. Serves 12.