Chicken, Crockpot, Mexican

South of the Border Crockpot Chicken


3 garlic cloves, minced 
2 tablespoons olive oil 
1 (3 1/2 lb) roasting chicken, cut up 
1 lime, juice of or 2 tablespoons lime juice 
3 bay leaves 
1/2 cup reposado tequila (or flat 7-Up) 
1 cup orange juice 
2 tablespoons fresh coarse ground black pepper 
salt, to taste


Heat garlic in olive oil. 
Place chicken in the bottom of your slow cooker. 
Pour garlic oil into slow cooker. 
Add remaining ingredients. 
Cover and cook on low for 8 hours.

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