Spread the Potatobred Stuffing cubes onto a large baking sheet and let them sit overnight to stale slightly. Alternately, bake them in the oven at 350 degrees F for 5-7 minutes until lightly toasted.
In a medium skillet over medium-high heat, cook and crumble the Italian sausage until no longer pink. Prepare your slow cooker by spraying with non-stick cooking spray.
In a large bowl, toss the stuffing cubes, cooked sausage, onions, celery, carrots, herbs, spices, and butter until well combined. Add to slow cooker and pour chicken broth on top. (Add more broth as needed to achieve desired consistency.) Cook on low for 3-4 hours or until vegetables are tender.