I always cut up all my raw meat
(Whether pork or chicken or both) then I just season those meats on the cutting board on one side. I use salt, black pepper, red pepper, garlic and onion powder. The meat is usually pretty good and coated with seasoning on that one side. After browning all meats and veggies, I add chicken bouillon to my water(whatever the container calls for for that amount of water). And cook like that. I’ve yet to have a bad batch except that one time years ago when I forgot to put any salt. That was even before I started using the chicken stock so it was way lost
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