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


  1. 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.
  2. 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.
  3. 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.
  4. 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.