Brown the sausage in a large skillet over medium-high heat, then remove to a paper towel lined plate to drain.
Return the skillet to the stove top, melt the butter over medium-high heat and add the onion, celery and mushrooms. Sauté until the veggies are softened, about 5 minutes.
Place the crusty bread in a very large bowl and add the sausage, sautéed veggies, the seasonings, 1 cup of chicken broth, and the lightly beaten eggs. Stir to combine. If needed, add a little more chicken broth to moisten the stuffing to your liking. Keep in mind that the moisture will not reduce much in the crock pot since there will be a lid on it.
Pour your stuffing mixture into a lightly greased (7 quart) crock pot. Cover and set to Low for 4 hours. When done, stir gently and serve. Enjoy!