Crock Pot Stuffing

2 c chopped onion
1 1/2 c thinly sliced celery
1 c diced apple
1/4 c butter
1 tbsp ground sage
1 tsp ground marjoram
1 tsp salt
1 tsp pepper
1/2 tsp thyme
12 c lighly toasted bread crumbs
1/4 c fresh chopped parsley
1 1/2 c chicken stock

In a large fry pan saute onion, celery and apple in butter until onion is translucent.
Stir in sage, marjoram, salt, pepper and thyme.
Combine vegetable mixture with breadcrumbs and parsley.
Toss well.
Pour stock over mixture mixture, tossing well.
Spoon into crock pot.
Cover and cook on high for 1 hour.
Reduce to low heat and cook for 2-3 more hours, stirring every hour.