Leave the bread out overnight spread out on baking sheets to get stale. Or, you can bake your bread cubes at 225 degrees F, stirring occasionally, until they get crisp which should take about one hour.
Coat a 6 quart crock pot with cooking spray.
Melt 8 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 5-7 minutes or until tender.
Add the garlic and cook for 1 more minute.
Place the bread cubes in a very large bowl, then add the cooked vegetables.
Add the sage, 2 tablespoons of chopped parsley and thyme leaves to the bowl.
Add the eggs, chicken broth, salt and pepper to the bowl. Toss gently until everything is well combined.
Spoon the stuffing into the crock pot. Melt the remaining 2 tablespoons of butter and drizzle it over the top.
Cover the crock pot. Cook on HIGH for 30 minutes, then switch the heat to LOW and cook for 4 hours.
Uncover the pot, then sprinkle the remaining parsley over the top and serve.