Chicken Cacciatore & Roasted Broccoli

Chicken Catt & Roasted Broccoli

Sorry I’ve been M.I.A. for awhile… hopefully this post is the first of many in 2017. This is the latest recipe my husband and I have tried, and we LOVED it.  My mom got us a new slow cooker for christmas and it did not disappoint (you can purchase HERE).  You’ll notice I left out the onions, garlic, mushrooms, and peppers that are in the traditional chicken cacciatore recipe, but they can easily be added in for flavor (I am a very picky eater so between my husband and I those are the ingredients one or both of us do not like). As always, this recipe is both gluten and dairy free. Enjoy!

Shopping List

  • 2 lbs. of boneless skinless chicken
  • 1 can diced tomatoes (I get the Trader Joe’s organic 14.5 oz. can)
  • 1 can tomato sauce (I get the Trader Joe’s organic 15 oz. can)
  • 2 teaspoons oregano, diced (you can use fresh oregano, but I use the dried oregano found in the Trader Joe’s spice  section)
  • 1/2 teaspoon basil, diced (again, you can use fresh or dried)
  • 1 bay leaf
  • 1/4 cup dry white wine (I used a Sauvignon Blanc from Trader Joe’s)
  • 12 oz. bag of organic broccoli florets (I get mine at Trader Joe’s)
  • 2 tablespoons of olive oil
  • Camp Mix Original Seasoning (you can purchase here. You can also just use salt, pepper, and garlic salt)


  • Preheat oven to 415°
  • Line a cookie sheet with foil
  • In a large Ziploc bag, combine broccoli and 2 TBSP of olive oil. Close the bags and shake until oil is evenly distributed
  • Lay the broccoli on the cookie sheet and sprinkle camp mix evenly over all the florets
  • Bake for 15-20 minutes then serve

Chicken Cacciatore:

  • Place the chicken in the slow cooker. Cover with diced tomatoes, tomato sauce, white wine, oregano, basil, and bay leaf
  • Cook on low for 6-8 hours (I cooked mine for 7 hours)




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