Slow Cooker Chicken And Corn Congee Recipes

SLOW-COOKER CHICKEN CONGEE

Steps:

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

CHICKEN CONGEE IN SLOW COOKER

Steps:

• Rinse the rice until the water runs just about clear.
• Mix everything together in a slow cooker. Cook on high for 5 hours or low on 8 hours.
• When the congee is done, remove the ginger and garlic clove. Take the chicken out. The meat will be falling off the bones, so try to do it gently. Remove the skin and bones, then shred the meat. Mix the shredded chicken back into the congee. You can also reserve some shredded chicken to top on each bowl. If you like thinner congee, add in additional water.
• Serve into bowls and top with desired toppings.

SLOW-COOKER CHICKEN CONGEE

Steps:

• 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.

SLOW COOKER CHICKEN AND CORN CONGEE

Steps:

• Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker.
• Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.