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

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.

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