Slow-Cooker Chicken Congee

I made the recipe exactly as written. It was delicious -- but looked nothing like the photo accompanying the recipe. Mine was yellow-brown (the color of chicken stock) and quite soupy. But, delicious nonetheless.

• Tom S

• Arizona

• 10/17/2022

This was really good. I used another reviewer’s suggestion and subbed in 1/2 Trader Joe’s ginger miso broth. It was worth it. I omitted the dried Chile because I have a small kiddo. I will make this regularly. My family loved it. I did find it weird to slice the ginger only to fish it out later before eating. I wonder if you could leave the ginger whole without diminishing the flavor too much.

• k8reiner

• Phoenix, AZ

• 12/2/2020

I love congee, and this recipe makes it so easy! I put it in the slow cooker before going for oral surgery, and it was such a comfort when I got back hours later...so tender and gentle!

• jansan1

• Orange County, CA.

• 6/5/2020

Growing up, my mom used to salt a turkey or chicken carcass and then use that in the congee. My dad liked cutting up a thousand year old egg and putting it in the congee just before eating.

• carrotsmom2

• California

• 4/1/2020

Made this for a casual dinner get together and it was a huge hit. Doubled up on the garlic/ginger/dried peppers and tossed in a bit of clove and some peppercorns as well. Don’t be afraid to give this a good salting as well. The only thing that confuses me is the color in the picture. Using chicken stock it was definitely much more brown but still delicious.

• paweldroz

• Chicago

• 1/11/2020

Congee is one of the easiest things to make and the most delicious. When I was a kid we would go to 17 Mott Street in NYC Chinatown and have it there. I learned to cook it 50 years ago. Its a ratio of about 8 cups of water to one cup of rice. It does not work well with brown rice at all. So use any grain white rice. In Wo Hop they would bring the boiling hot congee to your table and then add fish or chicken to cook right there. That was a practice that the NYC board of health stopped,e but I think you can do something similar at home. Cook the rice in your slow cooker or instapot for 5 hours, add chicken stock flavoring, then add cut up pieces of chicken or fish or just vegetables if you are vegan to the pot then return to slow cook for about another hour and you have what the main landers call "chojo" but with Hong Kong people call congee.'

• burleyson7058

• Charlotte, NC

• 10/4/2019

Truly what you want out of a slow-cooker recipe -- no prep whatsoever, just throw everything together in the morning and turn it off when you get home from work. Also happens to be delicious, comforting, customizable, cheap, and reasonably healthy. *Keeper*

• someonewhobakes

• Orange, CA

• 10/3/2019

Help a sister out - how would I do this in an Instant Pot?

• ajbarr

• Central OR

• 9/24/2019

This is exactly the proportions I use to make this. I don't usually use the chicken however and I switched to medium or short grain rice (sushi rice works well) for a really silky finished texture. I don't use the garlic or chili (personal preference). You can use up to 10 cups liquid and it can be a combo of water and stock. 6 cups water + 2 of stock is what I like. We serve it with chopped scallions, very thinly julienned ginger (you need a good sharp knife), chopped salted peanuts, a teaspoon or to taste of soy sauce and a drizzle of sesame oil. A soy sauce fried egg or quartered hard boiled egg go nice on top.

• ratdogmom

• Ontario, Canada

• 3/11/2019

I was married to a Filipino, who would boil beef tripe, pour off after about 15 minutes of boiling, and then with fresh water boil again, until tender and cut tripe into small strips, add pearl rice, ginger and garlic. He would also make garlic chips by frying them in oil just until golden and sprinkle on top when served, with small calamondin (lemons) to squeeze over. I loved his congee. I loved him, too.

• phyllis1_

• Louisiana

• 11/5/2018

I usually really enjoy all the recipes on this site...but this was a loser. I had every single topping to adorn this with, and it still lacked in flavor, and the consistency is just kind of gross. Really having a hard time finishing leftovers, and I might have to toss them out *which I never, ever do. Please avoid this.

• mulch

• Alabama

• 11/14/2017

Decided to try this as a way to use my slow cooker more. Thought it sounded a bit boring, but had all the ingredients on hand. Boy, was I mistaken. Simple and delicious. Added some veggies as toppings because I felt the need for veggies. Great base for improvisation.

• jujuloafer

• Lynn, MA

• 3/15/2017

Simple and tasty! Fun trying a variety of the add-ons at the end. Will certainly be making this again.

• elntru

• 3/8/2017

所以无聊!需要那么多盐,garlic, something! It's possible my expectations were wrong but I found this had no flavor except for the slice ginger which I had to fish out before I crunched down on another piece. This is a "never again" recipe.

• frantastic13

• Near Pittsburgh

• 3/7/2017

Delicious!!!! Easy and my family loved it. I did add extra garlic and added fresh mung bean sprouts to the condiments.

• artries1238

• Phoenix azZAZoePhoenixnix az

• 3/5/2017