Chicken stew

• 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

1. Heat olive oil in a large skillet; saute bacon until browned. Add mushrooms, peppers, and green onions and saute for one minute. Add vinegar and cook 1 minute more. Set aside.

2. Place chicken in a 3 1/2 -quart or larger slow cooker. Add sauteed bacon and vegetable mixture, then olives. Combine 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.