Active Time

　　10 minutes

　　Total Time

　　8 hours, 10 minutes

　　Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

　　

Ingredients

Serves 8

　　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)

　　

Step 1

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

　　

Step 2

Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.

　　

Do Ahead

Step 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.

　　Cooks' Note:

　　If you prefer to use brown rice, you can substitute an equal part of brown rice for the white and add 2 hours to the cooking time in the slow cooker. The texture will not be quite as smooth as the white rice version, but it's still delicious.