1In large skillet or Dutch oven, cook bacon over medium heat until crisp. Drain, reserving 3 tablespoons drippings in skillet. Add chicken, onions and bell pepper; cook and stir until chicken is browned.
2Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until chicken is no longer pink, stirring occasionally.