Generously butter the inside of your slow cooker, covering the bottom and all the way up the side of the bowl.
Melt the 4 Tbsp butter in the microwave and set aside.
In a large bowl, mix together the stuffing, celery, onion, sage, thyme, rosemary, salt, and pepper.
Add the melted butter and toss together.
Add the chicken stock and stir to combine. Add ½ the chicken stock, stir, then add the second half to prevent any of the stuffing from getting too wet. The cubes should feel moist but not wet.
Pour into the slow cooker and cook on low for about 2 ½ - 3 hours.
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Generously butter the inside of your slow cooker, covering the bottom and all the way up the side of the bowl.
Melt the 4 Tbsp butter in the microwave and set aside.
In a large bowl, mix together the stuffing, celery, onion, sage, thyme, rosemary, salt, and pepper.
Add the melted butter and toss together.
Add the chicken stock and stir to combine. Add ½ the chicken stock, stir, then add the second half to prevent any of the stuffing from getting too wet. The cubes should feel moist but not wet.
Pour into the slow cooker and cook on low for about 2 ½ - 3 hours.
Serve warm.
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