Begin by lightly greasing your slow cooker with cooking spray or a small amount of butter.

In a large mixing bowl, combine the cubed day-old bread, dried cranberries, and chopped pecans. If using vegetables like onion or celery, sauté them until softened before adding to the bowl. Sprinkle in your chosen dried herbs, salt, and pepper, then pour in vegetable broth. Mix everything thoroughly.

Carefully pour the stuffing mixture into the greased slow cooker. Use a spatula to spread it out evenly.

Cover the slow cooker with its lid and cook on low heat for about 4 hours. Occasionally check the stuffing; it's ready when heated through and the top is slightly crispy.

As the cooking time nears its end, gently stir the stuffing and taste to see if it needs adjusting. Add more salt, pepper, or herbs if desired.