Slow Cooker Ginger Coconut Chicken 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 GINGER COCONUT CHICKEN CONGEE
Enjoy this Thai-inspired twist on congee (savory rice porridge) any night of the week. Made in the slow cooker, chicken, rice, ground ginger and Thai Kitchen® Coconut Milk simmer together to create a hearty, comforting meal. Garnish with chopped cilantro, green onions or soft/hard boiled eggs.
Provided by Thai Kitchen
Categories Crockpot and Casserole,
Yield 11
Number Of Ingredients 7
Steps:
- MIX water, coconut milk, rice, ginger, garlic and sea salt in 6-quart slow cooker until well blended. Add chicken. Cover.
- COOK 8 hours on LOW or until desired rice texture is reached. Shred chicken with two forks and stir to mix. Sprinkle with chopped cilantro or green onions to serve, if desired.
- Test Kitchen Tip: For thinner congee, add additional water or coconut milk until desired consistency.
Nutrition Facts : Calories 276 Calories
SLOW-COOKER CHICKEN CONGEE RECIPE - (4/5)
Provided by á-4084
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. 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.
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.
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