Best Slow Cooker Chicken Congee Recipes
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.
SLOW COOKER CHICKEN AND CORN CONGEE
This is a simple recipe best suited for cold nights. The corn adds a nice crunchy contrast to the creamy boiled rice and soft chicken. Drizzle some sesame oil and add a dash of white pepper on top and it's a meal on its own.
Provided by Angela Sing Huey Looi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker.
- Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 58.6 g, Cholesterol 17.1 mg, Fat 8.6 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 841.7 mg, Sugar 3.7 g
SLOW-COOKER CHICKEN CONGEE (CHINESE RICE PORRIDGE)
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
Time 8h10m
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.
- 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.
SLOW-COOKER CHICKEN CONGEE RECIPE - (4/5)
Provided by á-4084
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. 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.
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