Combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper in a large saucepan; simmer for 10 minutes. Place bread cubes in a large bowl. Combine eggs, soup and chicken; stir into broth mixture until smooth.

Pour over bread and mix well. Place mixture in a greased 5-quart slow cooker.

Cover and cook on LOW for 5 hours or until a meat thermometer into center of stuffing reads 160°F.