Being Filipino, I was somewhat skeptical about cooking adobo in a slow cooker. Much to my surprise, it was wonderful!!! First of all, the adobo smell does tend to linger in the house, so I set up the cooker under the covered patio. Using white vinegar does help with the cooking odor, but I only had apple cider vinegar. I did add a couple of bay leaves and about 2 tsp of black peppercorns. I love onions w/ adobo, so I used 1 large sweet onion, sliced 1/3-1/2" so it wouldn't disintegrate during the cooking process. I was running a little behind in starting the cooker, so I put it on high for 2 hrs then low for the last 4 hrs. Also, baste the chicken hourly, if possible. The chicken fell off the bone beautifully and it was not at all dry. Spoon the sauce onto jasmine rice and chow down!! My family loved it!
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