Basic Chicken Stew

INGREDIENTS:

• 1 tablespoon olive oil
• 6 slices bacon, diced
• 8 ounces mushrooms, sliced
• 1 red bell pepper, cut in 1-inch squares (or use roasted red peppers from jar)
• 1 green bell pepper, cut in 1-inch squares
• 1 bunch green onions sliced in 1/2-inch, about half of green included
• 4 chicken breast halves, boneless, cut in 1/2-to 1-inch chunks
• 1 can (4oz) sliced ripe olives
• 2 tablespoons balsamic vinegar
• 3 tablespoons tomato paste
• 1 (14.5 oz) can tomatoes
• 1/4 cup chicken broth
• 1/2 teaspoon dried ground marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon pepper or mixture of black and red pepper

PREPARATION:

1. Heat olive oil in a large skillet; saute bacon until browned.
2. Add mushrooms, peppers, and green onions and saute for 2 minutes.
3. Add the vinegar and cook 1 minute longer, scraping up the browned bits from the bottom of the pan. Set aside.
4. Place chicken in a 3 1/2 -quart or larger slow cooker.
5. Add sauteed bacon and vegetable mixture to the pot, then the olives.
6. Combine the remaining ingredients in a bowl and mix.
7. Pour over chicken and vegetables in the slow cooker.
8. Cover and cook on low for 8 to 10 hours.
9. Serves 4