• Cook the chopped bacon (1/2 pound) in a 12-inch skillet over medium heat until crispy, about 8 minutes. Transfer the cooked bacon to a paper towel-lined plate. After most of the grease is absorbed from the cooked bacon, add to the slow cooker.
  
• Cook the mushrooms (1 pound) over medium-high heat in the bacon drippings, stirring occasionally, until they're tender and have released most of their liquid, and are beginning to brown.
  
• Add the garlic (8), tomato paste (1 tablespoon), and wine (1/4 cup) to the mushrooms and continue to cook until the liquid begins to boil. Stir the mixture, being sure to scrap up any brown bits on the bottom of the skillet. Pour into the slow cooker.
  
• Add the onion (1/2 large), bell pepper (1 red + 1 orange), roasted peppers (8 ounces), canned tomatoes (3/4 cup), capers (1/4 cup), vinegar (2 tablespoons), oregano (1 teaspoon), Italian seasoning (1 tablespoon), red-pepper flakes (1 teaspoon) and garlic powder (1 teaspoon) to the slow cooker and stir to combine.
  
• Add the chicken (2 -2 1/2 pounds), season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Cook on low until the chicken is very tender and the flavors are blended about 4 hours. (At this point, the dish holds well in the warm setting for several hours.)
  
• Cook on low, about 4 hours, or until the chicken is very tender and the flavors are blended.

Make Slurry:

• In a small bowl, whisk the cornstarch (3 tablespoons) with the water (1/2 cup) until smooth. Pour into slow cooker. Turn up the heat to high, cover, and continue to cook until the sauce has thickened,
  
• Stir in the parsley (1/3 cup) and let it warm through. Adjust seasoning, adding salt and pepper as needed. Serve overcooked pasta, in hoagie rolls, or overcooked rice. Top with basil and Parmesan.