Slow Cooker Chicken Congee

Diets

Gluten free

Ingredients

Meat
- 3 lbs Chicken breasts, bone-in skin-on

Produce
- 1 Avocado, ripe
- 1 tbsp Ginger, fresh
- 1/2 cup Green onions
- 1/2 cup Peanuts, roasted unsalted
- 1 Thai chile
- 2 oz Watercress, sprigs

Canned Goods
- 8 cups Chicken stock, Unsalted

Pasta & Grains
- 1 cup Jasmine rice

Baking & Spices
- 2 tbsp Chili oil, Hot
- 1 1/2 tsp Kosher salt
- 1 Star anise pod

Found on cookinglight.com

Description

Congee is a homey, simple rice porridge, a classic comfort food in China. Cooking just a little bit of rice in a lot of water allows all the starch to escape and become creamy, much like a risotto. The slow cooker does all the work here, breaking down the rice with fragrant ginger and star anise and poaching the chicken until silky. A bit of chili oil is the vibrant kick this dish needs. You can also use Sriracha or a squeeze of fresh lime juice. Cilantro or baby spinach leaves can work in place of the watercress.

Directions

Place first 7 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove skin and bones, and discard. Shred chicken into large pieces. Cover slow cooker, and cook on HIGH 30 minutes or until rice mixture is thickened. Remove chile and star anise; discard. Stir in chicken. Divide rice mixture among 8 bowls. Top servings evenly with peanuts, green onions, chili oil, watercress, and avocado.