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Slow-Cooker Chicken Congee

Name: Slow-Cooker Chicken Congee
Cuisine: chinese
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)

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
2.
Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
3.
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.

Recipes sourced from Epicurious.com.

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