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Place bread inside a 6-quart slow cooker that’s been lined with a slow cooker liner or sprayed with cooking spray. Allow bread to dry out and become stale for about 12 hours (overnight).
The next day, add the butter, onion, celery, rosemary, sage, thyme, salt, pepper, chicken broth and stir to combine.
Evenly crumble the raw sausage in small, bite-sized pieces over the bread mixture.
Cover and cook on low for about 4 to 5 hours, or until vegetables are tender and sausage is cooked through. All slow cookers vary in their intensity so cook until done.
Stir the sausage into the bread mixture, taste, and check for seasoning balance. Add more salt, pepper, or additional herbs if desired, to taste.
Add the parsley and stir to incorporate. Cover and cook for 5 minutes before serving (Adding the parsley at the end allows it to stay green, vibrant, and lends nice visual appeal).