Best Slow Cooker Chicken And Corn Congee Recipes

SLOW-COOKER CHICKEN CONGEE

Slow-Cooker Chicken Congee image

Get the recipe for Slow-Cooker Chicken Congee.

Provided by Mary Claire Britton

Time 8h10m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 412 kcal, Carbohydrate 31 g, Cholesterol 50 mg, Protein 25 g, Sodium 554 mg, Sugar 3 g, Fat 21 g, UnsaturatedFat 0 g

CHICKEN CONGEE IN SLOW COOKER

Chicken Congee in Slow Cooker image

This slow cooker congee is a creamy, soft porridge that warms you right up for breakfast. And by making chicken congee in a slow cooker, you can have a warm and nourishing breakfast ready when you wake up in the morning.

Provided by The Worktop

Categories Breakfast Brunch

Number Of Ingredients 10

Ingredients

2 whole bone-in chicken legs ((just over 1-pound / 550 grams))
4 cups chicken broth
4 cups water
1 cup white jasmine rice
1 piece ginger (- about 1-inch)
1 clove garlic
1 teaspoon sea salt
2 stalks green onions / scallions
pork floss
2 whole eggs (scrambled or hard boiled) (- refer to post for how I prepare them)

Steps:

Rinse the rice until the water runs just about clear.
Mix everything together in a slow cooker. Cook on high for 5 hours or low on 8 hours.
When the congee is done, remove the ginger and garlic clove. Take the chicken out. The meat will be falling off the bones, so try to do it gently. Remove the skin and bones, then shred the meat. Mix the shredded chicken back into the congee. You can also reserve some shredded chicken to top on each bowl. If you like thinner congee, add in additional water.
Serve into bowls and top with desired toppings.

Nutrition Facts : Calories 187 kcal, Carbohydrate 39 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1459 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW-COOKER CHICKEN CONGEE RECIPE - (4/5)

Slow-Cooker Chicken Congee Recipe - (4/5) image

Provided by á-4084

Number Of Ingredients 8

Ingredients

2 pounds boneless, skinless chicken thighs
8 cups chicken stock
1 cup long-grain rice
3 small dried red chiles, such as Thai or chile de arbol
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

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. Cooks' Note: If you prefer to use brown rice, you can substitute an equal part of brown rice for the white and add 2 hours to the cooking time in the slow cooker. The texture will not be quite as smooth as the white rice version, but it's still delicious.

SLOW-COOKER CHICKEN CONGEE

Slow-Cooker Chicken Congee image

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

Ingredients

2 pounds boneless, skinless chicken thighs
8 cups chicken stock
1 cup long-grain rice
3 small dried red chiles, such as Thai or chile de arbol
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

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.