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Epicurious

Slow-Cooker Chicken Congee

Two bowls of congee topped with peanuts cilantro and sliced Fresno chiles.
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi

Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

Recipe information

  • Total Time

    8 hours, 10 minutes

  • Yield

    Serves 8

Ingredients

2

pounds boneless, skinless chicken thighs

8

cups chicken stock

1

cup long-grain rice

3

small dried red chiles, such as Thai or chile de arbol

1

(3") piece ginger, thinly sliced

2

garlic cloves, pressed

1

1/2 teaspoons kosher salt

Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

Need to make a substitution?

Preparation

  1. Step 1

    Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.

    Step 2

    Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.

  2. Do Ahead

    Step 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.

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