Name: Slow-Cooker Chicken Congee (Chinese Rice Porridge)
Cook time: 10 minutes
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)

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.

Cooks' Note:

If you prefer to use brown rice, you can substitute an equal part of brown rice for the white and add 2 hours to the cooking time in the slow cooker. The texture will not be quite as smooth as the white rice version, but it's still delicious.

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)

Preparation

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.
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.

TagsPorridge Chicken Thigh Chicken Poultry Rice Rice & Grains Main Dinner Nut Free Gluten Free Dairy Free Easy Make Ahead Simmer Slow Cooker Epicurious

Recipe notes

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