Prep this one in the fridge the night before, and just plug in before leaving for work. Recipe adapted from http://www.chow.com/recipes/30473-slow-cooker-chicken-adobo
Crockpot Chicken Adobo
4 medium onions, sliced
4 garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 lb. bone-in chicken thighs, skin removed
3/4 C. soy sauce
1/4 C. rice vinegar
1 Tbsp. sugar
1/2 tsp cracked black pepper
Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker. Arrange the chicken in an even layer on top of the onion mixture.
Whisk the soy sauce, vinegar, sugar, and pepper together and pour over the chicken. Cover and cook 4 hours on low, or 6 on high. Chicken will fall off the bone when done. Traditionally served over rice, but I served mine over squash hash.