Slow Cooker Rice Congee With Chicken Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the rice, chicken broth, chicken thighs, ginger, garlic, and salt.
• STEP 2.Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the rice is creamy and the chicken is cooked through.
• STEP 3.Remove the chicken thighs from the slow cooker, and shred the meat using two forks.
• STEP 4.Return the shredded chicken to the slow cooker, and stir to combine.
• STEP 5.Serve the slow cooker rice congee with chicken hot, topped with sliced green onions and a drizzle of soy sauce.

Cooking Tips

• You can use any type of rice for this congee, such as jasmine or basmati.
• Feel free to add additional vegetables to the congee, such as carrots or mushrooms.
• If you prefer a thicker congee, cook it for an additional hour on high heat with the lid off.

Storage and Serving

• This slow cooker rice congee with chicken can be stored in the refrigerator for up to 3 days.
• Reheat the congee on the stovetop over low heat, stirring occasionally.
• Serve the congee hot, topped with fresh green onions and a drizzle of soy sauce.