Slow-Cooker Chicken Congee
A comforting Asian rice porridge made with tender chicken thighs, ginger, and garlic, slow-cooked to perfection. This versatile congee can be customized with various toppings like avocado, herbs, and crispy shallots.
6 servings
8 hr 25 min
Ingredients
- •2 pounds boneless, skinless chicken thighs
- •8 cups chicken stock
- •1 cup long-grain rice
- •3 whole small dried red chiles
- •1 piece ginger
- •2 cloves garlic
- •1½ teaspoons kosher salt
- •1 whole avocado
- •2 whole lime wedges
- •¼ cup cilantro
- •1 whole jalapeño
- •3 whole scallions
- •¼ cup chopped roasted
- •¼ cup salted peanuts
- •¼ cup chili oil
- •¼ cup fish sauce
- •¼ cup hot sauce
- •¼ cup soy sauce
- •¼ cup crispy fried shallots
Cooking Instructions
- 1.
Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
480 min
- 2.
Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
10 min
- 3.
Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.
15 min
