1 tablespoon dried oregano leaves
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
1/3 cup ketchup
6 ounces uncooked egg noodles
In small bowl, combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper; mix well. Place bell peppers and onion in slow cooker. Top with chicken thighs and legs, sprinkle with half the oregano mixture, top with chicken breasts. Sprinkle chicken with remaining oregano mixture. Cover and cook on low 8 hours or on high 4 hours. Stir in ketchup and remaining 1/2 teaspoon salt. Just before serving, cook noodles following package directions; drain. Serve chicken and vegetables over noodles.
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