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Spray a 6 quart slow cooker with cooking spray.
Melt the butter in a large frying pan over medium heat. Add the onions, celery, and apples to the butter and season with salt and pepper. Sauté until the celery and onion are translucent, about five minutes. Mix in sage and thyme. Remove from the heat.
In a separate pan, cook the sausage, breaking it up until no longer pink. Remove from the heat and drain the excess grease.
In the base of the slow cooker, coat the dry bread cubes with the eggs. Mix in both the meat and the veggie butter mixture. Then mix in the cheese. Pour the chicken broth over it.
Cook on low for 4 to 5 hours.