Food Slow Cooker Chicken Congee Be the first to rate & review! Top this traditional Chinese breakfast with a fried egg for a burst of energy. By Mary Claire Britton Mary Claire Britton Mary Claire Britton is a chef and food stylist. Highlights: * Work has appeared in Real Simple, Coastal Living, Cooking Light, Cooking with Paula Deen, My Recipes, Southern Living, Victoria, and Weight Watchers, among other publications. * Is the chef and owner of Greenhouse, a Birmingham, Alabama fast-casual restaurant. Real Simple's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 10 mins Total Time: 8 hrs 10 mins Yield: 6 Jump to Nutrition Facts Jump to recipe 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 but also 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, and even sliced avocado would all be equally at home here. Ingredients 2 bone-in, skin-on chicken breasts (about 1 lb.) 8 cups low-sodium chicken broth 1 cup long-grain white rice 1 13.66-oz. can coconut milk, well shaken 3 cloves garlic, finely chopped 1 3-in. piece fresh ginger, peeled and thinly sliced 2 teaspoons granulated sugar 1 teaspoons kosher salt 1 bunch scallions, 2 sliced, remaining left whole Cilantro, roasted peanuts, toasted coconut, sriracha, and lime wedges, for serving Directions 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. Rate it Print Nutrition Facts (per serving) 412 Calories 21g Fat 31g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 412 % Daily Value * Total Fat 21g 27% Cholesterol 50mg 17% Sodium 554mg 24% Total Carbohydrate 31g 11% Total Sugars 3g Protein 25g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.