Jennifer Causey
Hands-On Time
10 Mins
Total Time
8 Hours 10 Mins
Yield
6

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.

How to Make It

Step 1

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.

Step 2

Discard ginger and scallions. Transfer chicken to a cutting board and shred meat; discard skin and bones. Stir chicken back into rice mixture.

Step 3

Top congee with sliced scallions, cilantro, peanuts, coconut, and sriracha. Serve with lime wedges.

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Ratings & Reviews

/5
Reviews
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