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