place parchment paper or slow cooker liner in slow cooker, if using
add bread cubes, green onion, cranberries and pumpkin seeds to slow cooker. stir to mix
melt butter in a separate bowl (a microwave is easiest)
add rosemary and thyme to butter and allow butter to cool sightly, but remain liquid
whisk eggs into melted butter mixture to fully mix
pour egg/butter mixture over bread cube mixture and stir to fully combine
slowly add chicken broth to crockpot mixture stopping to stir every ½ cup of broth or so. If bread is starting to look really soggy, stop and do not add full amount of broth. If bread is keeping its shape, continue until all broth as been added
cover and cook on low for 4-6 hours or on low for 2-4 hours and on high for 2 hours if you want slightly burnt edges (my favorite part!).