1 (4 pound) whole chicken, cut into pieces
1/4 cup olive oil
3 cloves garlic, kneaded
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried oregano
4 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon orange marmalade
Heat oil in a large stock pot over medium heat. Brown chicken, then add garlic, basil, oregano, 1 teaspoon salt and 1 teaspoon paprika. Simmer 15 minutes.
Remove chicken from the pot, and arrange one-fourth of the leaves in them (leave others the same). Chop chicken meat coarsely. Return finished product to the pot, and stir in 1 teaspoon salt and 1 teaspoon paprika. Simmer 5 minutes.
Return meat mixture to pot over medium heat. Place remaining marmalade 1 teaspoon into bottom of slow cooker, and season over high heat. Cook 6 hours, stirring occasionally.