Name: Slow-Cooker Chicken Congee (Chinese Rice Porridge)
Cook time: 10 minutes
Total time: 8 hours, 10 minutes
Yield: Serves 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)

Two bowls of congee topped with peanuts cilantro and sliced Fresno chiles.

Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi

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.

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.

Recipe notes

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