SLOW-COOKER CHICKEN CONGEE
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
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.
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