Slow Cooker Chicken And Corn Congee Recipes
CHICKEN CONGEE IN SLOW COOKER
Steps:
- Rinse the rice until the water runs just about clear.
- Mix everything together in a slow cooker. Cook on high for 5 hours or low on 8 hours.
- When the congee is done, remove the ginger and garlic clove. Take the chicken out. The meat will be falling off the bones, so try to do it gently. Remove the skin and bones, then shred the meat. Mix the shredded chicken back into the congee. You can also reserve some shredded chicken to top on each bowl. If you like thinner congee, add in additional water.
- Serve into bowls and top with desired toppings.
Nutrition Facts : Calories 187 kcal, Carbohydrate 39 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1459 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW-COOKER CHICKEN CONGEE
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.
Provided by Anna Stockwell
Categories Dinner Rice Chicken Ginger Garlic Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 8
Steps:
- Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
- 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
- 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.
SLOW COOKER CHICKEN AND CORN CONGEE
This is a simple recipe best suited for cold nights. The corn adds a nice crunchy contrast to the creamy boiled rice and soft chicken. Drizzle some sesame oil and add a dash of white pepper on top and it's a meal on its own.
Provided by Angela
Categories Soup
Time 8h5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker.
- Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 58.6 g, Cholesterol 17.1 mg, Fat 8.6 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 841.7 mg, Sugar 3.7 g
COPYCAT CHIPOTLE CHICKEN RECIPE IN THE INSTANT POT
Do yourself a favor and make our copycat Chipotle chicken recipe in the Instant Pot and enjoy your favorite meal at home.
Provided by Lauren
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- In the bottom of the Instant Pot pot, mix together chicken broth, onion, garlic, pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and pepper.
- Place the chicken breasts in the bottom of the Instant Pot and make sure that the chicken is mostly covered by the sauce.
- Place lid on top of Instant Pot and turn valve to SEALING. Press MANUAL button (or PRESSURE COOK button) and set timer to 15 minutes (22 minutes if chicken is frozen).
- When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
- Remove chicken and transfer to a plate or cutting board (leaving liquid in the pot).Shred or slice the chicken.
- You can use the chicken in tacos, burritos, on top of salads, or even in a bowl.
- To assemble your own bowl, place rice in the bottom of the bowl. Top with cooked chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.
Nutrition Facts : Calories 201 kcal, Carbohydrate 5 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1231 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
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