Crock Pot Stuffing

To lightly toast the bread, place on a baking sheet and toast in the oven at 210°F (100°C) for 90 minutes, flipping every 30 minutes. This can be done a few days ahead.
1 pound firm white sandwich, French, or Italian bread
In a medium skillet (or in the Crockpot if you have one that you can saute in), over medium heat, melt the butter, and saute the onion and celery until tender (not brown). Add the garlic, and cook for a minute or until it's fragrant then remove from heat.
6 tablespoons butter, 1 onion, 2 stalks celery, 2 cloves garlic
In a large mixing bowl, combine the toasted bread with the butter-veg mixture, and chopped herbs. Season with salt and pepper.
⅓ cup chopped fresh parsley, 2 tablespoons fresh sage, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, 1 teaspoon salt, ½ teaspoon ground black pepper
Add a cup of stock, and mix everything with a spatula or your hands.
2 cups chicken or vegetable stock or broth
Combine beaten eggs with the remaining stock or broth, and add it gradually to the bread. Keep mixing and make sure that the bread is soaked all the way through but not mushy.
2 eggs
Transfer to a greased 5-6 quart Crockpot, cover with the lid and slow cook on LOW for 4-5 hours or until an instant-read thermometer registers 160°F in the center of the stuffing.