Slow Cooker Italian Sausage Ciabatta Stuffing

1 pound mild italian sausage 1 large sweet onion, chopped (about 1 1/2 cup)4 cloves garlic, minced2 cups chicken broth 1/2 teaspoon salt1/4 teaspoon black pepper1 cup chopped and drained Peppadew peppers 1/4 cup thinly sliced sun-dried tomatoes 1 1/2 loaves of ciabatta bread, cubbed (about 15 cups), toasted1/2 cup chopped parsley 1/2 cup shredded Parmesan cheese 

1. cook the sausage, onion and garlic in a 12 inch skillet over medium- hugh heat until the sausage is well browned, stirring often to separate meat. Remove the skillet from the heat. Stir in the broth, salt, black pepper, peppers, and sun-dried tomatoes 
2. Mix the bread, parsley, and cheese in a large bowl, add the sausage mixture and toss to coat
3. Layer and/or fold heavy-duty aluminum foil to create a 6 layer rectangle, about 16 inches long by 4 inches wide. Press the foil rectangle lengthwise into a 6 quart slow cooker to line the side of the insert opposite the control panel 

- This is where the heating element usually is-the foil will help distribute the heat. Spoon the stuffing mixture into the cooker 
4. Cover and cook on LOW for 3 hours. Serve immediately or cover and keep on warm for up to 2 hours. Stir lightly before serving