In a medium saute pan over medium heat combine celery, onion and butter. Cook for 4-6 minutes until the veggies just start to soften.

Spray the inside of your slow cooker with non-stick spray.

In a large bowl combine eggs, poultry seasoning, pepper and broth. Whisk together.

Next add the bread and box of stuffing. Then add the pecans and cranberries.

Stir everything together and make sure all the bread has soaked up the liquid. Transfer stuffing mixture to slow cooker.

Cover and cook on high for 30 minutes. Reduce heat and cook on low for 3-4 hours.