Slow Cooker Ginger Coconut Chicken Congee Recipes

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SLOW-COOKER CHICKEN CONGEE



Slow-Cooker Chicken Congee image

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.

Provided by Anna Stockwell

Categories     Dinner     Rice     Chicken     Ginger     Garlic     Wheat/Gluten-Free

Yield Serves 8

Number Of Ingredients 8

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)

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.

SLOW-COOKER CHICKEN CONGEE RECIPE - (4/5)



Slow-Cooker Chicken Congee Recipe - (4/5) image

Provided by á-4084

Number Of Ingredients 8

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)

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. 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.

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