INGREDIENTS:

* 2 tablespoons 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:
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.