Slow-Cooker Chicken Congee

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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 jalapeno, 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)"].

Yes, Slow-Cooker Chicken Congee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.