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Basque-style Chicken Stew

2 tablespoons olive oil
6 slices turkey bacon -- cut 1/2" dice
8 ounces mushrooms -- sliced
1 red bell pepper -- cut in 1" squares (or use roasted red peppers from jar)
1 green bell pepper -- cut in 1" squares
1 bunch green onions with 3" of tops -- sliced 1/2" pieces
4 boneless chicken breast halves -- cut 1/2" to 1" chunks
1 can sliced ripe olives - (4 oz)
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
1 can tomatoes - (16 oz)
1/4 cup chicken broth
1/2 teaspoon dried ground marjoram
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper (or mixture of black and red pepper)


Heat olive oil in a large skillet; sauté bacon until browned. Add mushrooms, peppers, and green onions and sauté 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 sautéed 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.

This recipe yields 3 to 4 servings.

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