Slow Cooker Ginger-Chicken Congee Slow Cooker Ginger-Chicken Congee

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

Grab a spoon and enjoy this satisfying rice porridge with plenty of chicken, topped with green onions, roasted peanuts and chill oil for a hint of heat or spice.

  • Prep time 15 minutes
  • Total time 4 hours & 15 minutes
  • Portion size 8 servings


Toppings (optional):


In slow cooker, combine rice, broth, chicken, ginger, onion, star anise (if using) and 2 cups water. Cover and cook for 4 1/2 hours on high or 7 1/2 hours on low. Discard ginger, onion and star anise. Skim any foam around edge of congee. Transfer chicken to bowl; let cool slightly.

Discard skin and bones. Using 2 forks, thinly shred chicken; stir into congee. Stir in sesame oil and soy sauce. Serve with green onions, peanuts, chili oil, shallots and soy sauce (if using).

Test Kitchen Make-Ahead: Cover and refrigerate the cooled congee for up to four days.

Nutritional facts PER SERVING: about

  • Sodium 635 mg
  • Sugars 2 g
  • Protein 12 g
  • Calories 189
  • Total fat 5 g
  • Potassium 168 mg
  • Cholesterol 48 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g


  • Iron 11
  • Folate 28
  • Calcium 1
  • Vitamin C 3
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Lunch & Dinner

Slow Cooker Ginger-Chicken Congee