Slow-Cooker Chicken Congee
In the world of kitchen disasters, overcooked rice is a common one. Thankfully, when it comes to this classic Chinese dish, you’re actually encouraged to cook the rice until it falls apart and becomes a soupy porridge, perfect for a comforting dinner or breakfast (as it’s traditionally served). Making this congee recipe in the slow-cooker not only allows for hands-off cooking, it infuses the coconut milk-base with even more flavor. Suggested toppings include cilantro and Sriracha, but almost any savory element tastes great on top—roasted mushrooms, a fried egg, even avocado would all be equally at home here.
Ingredients
- 2 bone-in, skin-on chicken breasts (about 1 lb.)
- 8 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 1 13.66-oz. can coconut milk, well shaken
- 3 cloves garlic, finely chopped
- 1 3-in. piece fresh ginger, peeled and thinly sliced
- 2 teaspoons granulated sugar
- 1 teaspoons kosher salt
- 1 bunch scallions, 2 sliced, remaining left whole
- Cilantro, roasted peanuts, toasted coconut, sriracha, and lime wedges, for serving
Preparation
Place chicken, broth, rice, coconut milk, garlic, ginger, sugar, salt, and whole scallions in a slow cooker; stir to combine. Cover and cook until chicken is falling off the bone and rice has a porridge-like consistency, 8 hours on low or 5 hours on high. Discard ginger and scallions. Transfer chicken to a cutting board and shred meat; discard skin and bones. Stir chicken back into rice mixture. Top congee with sliced scallions, cilantro, peanuts, coconut, and sriracha. Serve with lime wedges.
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