1.
For best results, you want the bread to be a bit stale and dry. Slice the bread into ¾-1 inch cubes. Lay the bread out in a single layer on a sheet pan and allow to dry overnight.
*If you don't have time to get the bread ready the day ahead, you can instead bake it on the sheet pan at 325 F for 10-15 minutes to dry it out.
When ready to start preparing the dressing, move the day-old bread (or recently baked) cubes to a large bowl. Measure out the seasonings and herbs and toss to combine.
2.
Butter the bottom of a 3 Quart or larger slow cooker.
3.
Add the bread and spices to the slow cooker and stir to mix.
Melt butter and pour over bread and spices. Toss to coat and then stir in 1 cup of the broth.
4.
Cook on low for 2 to 3hours, until tender and lightly crisp around the edges.
5.