How to Make It
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.