Slow cooker season calls for a hands-off side that fills the kitchen with sage, thyme, and rosemary while it works, and this one delivers that classic holiday aroma without much fuss. Onion, celery, and garlic get gently sautéed until soft and sweet, then folded together with savory herbs and a rich broth base that soaks into every bite. The whole mixture goes into the slow cooker to gently steam into a tender, golden-edged casserole with a firm, set center — no oven juggling required on a busy day. A scatter of fresh parsley at the end brightens up all that deep, savory flavor before it hits the table. It's a great make-ahead option for a Paleo spread, freeing up your stovetop and oven for everything else on the menu.
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If you haven't staled the bread overnight, spread the cubes in a single layer on two large baking sheets and bake at 300°F (150°C) for 20–25 minutes, stirring once halfway through, until dry and firm to the touch. Transfer to a large mixing bowl.
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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