Slow Cooker Chicken Congee

By Jahel

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

Details

Servings 6
Preparation time 10mins
Cooking time 490mins
Adapted from

Preparation

Step 1

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.