Old world chicken and vegetables

Tonight's meal was quite easy to make with hardly any prep. I'm glad I had another day off to make it.

Review: There really isn't anything to change about this meal other than maybe adding a few more peppers if you want, and instead of noodles you could serve it on a bed of rice or cook potatoes in the CROCK-POT with the chicken and just serve the chicken, potatoes and peppers. The recipe does call for a cut-up whole chicken, but I couldn't find that in the grocery store I went to and only found a whole chicken I'd have to cut myself so instead I bought separate packages of thighs, legs and breasts. Anyway, I would recommend just choosing one maybe two different types of chicken pieces. If I had to do it again I would pick between breasts and thighs and get them boneless. By having the legs you have to pick it up instead of just being able to eat it with a fork. I also could only find a 16 oz. bag of noodles but I thought that was a lot so I used about half the bag and then put the rest in a ziploc bag to use some other time.

Recipe:

• 1 tablespoon dried oregano
• 1 teaspoon salt, divided
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 medium green bell peppers, cut into thin strips
• 1 small yellow onion, thinly sliced
• 1 cut-up whole chicken (about 3 pounds)
• 1/3 cup ketchup
• hot cooked egg noodles

Combine the oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl and make sure you mix it well. Place the bell peppers and onion in a CROCK-POT slow cooker. Add the chicken thighs and legs and sprinkle with half of the oregano mixture (I made sure to turn the chicken so the oregano mixture got on all sides of it). Add the chicken breasts and sprinkle with the remaining oregano mixture, again making sure to turn the chicken so you get all sides of it covered (if you decide to use one type of chicken just sprinkle all the oregano mixture over it at that time). Cover and cook on LOW for 8 hours or on HIGH for 4 hours.

With about 15 minutes left, start your noodles. This also would be the time you should stir in the ketchup and the remaining 1/2 teaspoon salt onto your chicken (I didn't measure the ketchup but instead squirted it on the chicken to have a light covering, stirred it, squirted another layer of ketchup and then stirred it again). Once the noodles are finished, it's time to serve the chicken and vegetables over them.