Crock Pot Chicken Casserole

Crock Pot Chicken Casserole 4 boneless chicken breast 1 bunch fresh broccoli 1 large onion, roughly chopped 2 carrots, peeled and sliced 1 10.5 oz. can cream of chicken soup 1 1/4 C. chicken stock 1 C. shredded cheddar cheese 1/2 ( a little more if you like) box chicken flavored stuffing w/ herbs (saving the rest to make this again) 1 tsp. my house seasoning (equal parts garlic powder, onion powder, and black pepper) pinch of salt 1 T. olive oil Cube the chicken breast into bite size pieces. Heat the oil in a skillet and brown the chicken over medium high heat, about 6-7 minutes. Season with the house seasoning and salt. Set aside. Remove the florets from the broccoli, wash and place in the bottom of a 6 qt. crock pot. Add the chopped onion, then the carrots. Spoon the chicken over the carrots. In a bowl combine the soup and the stock. Pour this over the chicken. Sprinkle the cheese over the top of the chicken then cover with the stuffing. Cook on low for 5 1/2 hours. Gently stir to combine just before serving.