Slow-Cooker Chicken Congee

Ingredients for Slow-Cooker Chicken Congee

• 900g boneless, skinless chicken thighs

• 1925ml chicken stock

• 240ml long-grain rice

• 3 small dried red chillies, such as Thai or chilli de arbol

• 1 (3") piece ginger, thinly sliced

• 2 garlic cloves, pressed

• 1 1/2 teaspoons kosher salt

• Cubed avocado, lime wedges, coriander, sliced jalapeño, sliced spring onions, chopped roasted, salted peanuts, chilli oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving

• choose as many as you like)

Place chicken, stock, rice, chillies, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.

Remove chillies 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.