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Gather all ingredients.
Melt butter in a skillet over medium heat. Cook and stir onion, celery, mushroom, carrots, and parsley in butter until slightly softened, 5 to 8 minutes.
Place bread in a very large mixing bowl. Spoon cooked vegetables over bread cubes. Season with salt, sage, poultry seasoning, thyme, marjoram, and pepper.
Pour in enough broth to moisten, then mix in egg.
Transfer mixture to a slow cooker.
Cover and cook on High for 45 minutes, then reduce heat to [ow and cook for 4 to 8 hours.
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