Chicken Stew


2 tbsp olive oil

6 slices turkey bacon, diced into 1/2 inch pieces

8 oz mushroom, sliced

1 green bell pepper, chopped

1 small carrot, chopped

1 red bell pepper, chopped

1 bunch green onions, chopped

1 pound boneless, skinless chicken breasts

2 tbsp balsamic vinegar

1/2 tsp marjoram

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fat-free chicken broth

2 cups tomatoes, canned (16 oz)


Heat olive oil in a skillet - Saute bacon until browned

Add mushrooms, peppers, and onions - Saute for 1 minute

Add vinegar and cook for 1 minute

Scrape up browned bits from skillet

Set aside

Place chicken in slow cooker and add vegetable mixture on top

Combine remaining ingredients in bowl, mix, and pour over chicken

Cook on low for 8-10 hours

Serve over rice or egg noodles