Slow Cooker Chicken Congee — The Ultimate Comfort Food

There’s something soothing, almost magical, about a warm bowl of chicken congee simmered low and slow. Whether you’re under the weather, craving a cozy breakfast, or simply longing for an easy-to-digest meal, slow cooker chicken congee checks all the boxes. This humble yet flavorful dish sometimes called chicken rice porridge or chicken jook has long been a staple in many Asian households. Now, thanks to the trusty slow cooker (or crockpot), preparing it couldn’t be easier.

In this comprehensive guide, you’ll discover not just how to make the perfect congee, but also its health benefits, variations, serving tips, and much more. Let’s dive into the hearty goodness, one spoonful at a time.

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Key Ingredients for the Best Slow Cooker Chicken Congee

What You Need to Make This Soul-Warming Dish

To make slow cooker chicken congee truly comforting, you don’t need anything fancy—just a few humble pantry staples that, when slow-cooked together, become greater than the sum of their parts.

Here’s what you’ll need:

• White rice – Regular jasmine or long-grain rice works perfectly. Rinse it thoroughly to remove excess starch.
• Chicken – Bone-in, skinless chicken thighs or drumsticks add depth and richness. Plus, they shred beautifully after cooking.
• Ginger – Fresh ginger slices add warmth, zing, and a signature healing touch.
• Garlic – A few smashed cloves infuse the congee with aromatic comfort.
• Salt – For basic seasoning, but feel free to use low-sodium broth for added depth.
• Water or chicken broth – Either works, but broth gives a richer flavor base.
• Scallions – Stirred in at the end or used as garnish, they add freshness and bite.

Step-by-Step Guide to Making Slow Cooker Chicken Congee

How to Make Chicken Congee in a Slow Cooker—Effortlessly

Making slow cooker chicken congee is as simple as set-it-and-forget-it, yet the result is anything but ordinary. Follow these easy steps to get that creamy, soul-soothing texture every time.

1. Rinse the rice
   Thoroughly rinse 1 cup of white rice under cold water until it runs clear. This removes excess starch and keeps the congee from becoming gummy.
2. Layer the ingredients
   Add the rinsed rice to your slow cooker, followed by 6 cups of water or low-sodium chicken broth, 2–3 slices of fresh ginger, 2 garlic cloves (smashed), and 2–3 bone-in chicken thighs or drumsticks.
3. Season it
   Toss in about 1 teaspoon of salt. You can always adjust later.
4. Slow cook it
   Cover and cook on low for 6–8 hours or high for 4–5 hours, until the rice breaks down and becomes porridge-like.
5. Shred the chicken
   Remove the chicken, shred it with a fork, then stir it back in.
6. Garnish and serve
   Top with scallions, soy sauce, sesame oil, or a dash of white pepper.

And just like that, your chicken rice porridge is ready—no stirring, no stress!

Essential Equipment for Making Slow Cooker Chicken Congee

What You Need to Cook Chicken Congee the Easy Way

One of the best things about slow cooker chicken congee is that you don’t need a gourmet kitchen to make it. In fact, the tools are minimal—and chances are, you already have everything on hand.

Here’s the must-have equipment list:

1. Slow Cooker (Crockpot)

This is the star of the show. Whether it’s a basic 6-quart model or a programmable one with timers, any reliable slow cooker will work. The consistent low heat allows the rice to break down slowly, creating that creamy, comforting porridge texture without burning.

Pro tip: Avoid using a rice cooker unless it has a porridge setting—it won’t yield the same results.

2. Rice Strainer or Fine Mesh Sieve

Rinsing the rice thoroughly is crucial. A fine mesh strainer helps remove starch, which can otherwise make your congee too thick or gluey.

3. Tongs or Forks (for Shredding Chicken)

Once the chicken is fully cooked, you’ll need a fork or tongs to shred it gently before stirring it back in. This creates that melt-in-your-mouth texture you want in every bite.

4. Ladle and Serving Bowls

For dishing up those hot, steamy bowls of chicken congee, a large ladle and deep bowls make serving easy and inviting.

Tasty Variations of Slow Cooker Chicken Congee

Switch It Up With Regional Twists and Flavor Upgrades

One of the best parts about slow cooker chicken congee is its versatility. While the classic version is soothing and simple, you can jazz it up in endless ways. From regional adaptations to fun fusion flavors, there’s a version for everyone.

Let’s explore a few crowd-favorite variations.

1. Century Egg and Chicken Congee

Add sliced century egg toward the end of cooking for a rich, umami-packed twist. This version is popular in Cantonese cuisine and offers a deeper, more savory profile.

2. Mushroom Chicken Congee

Toss in a handful of shiitake or button mushrooms in the last hour of cooking. They soak up the broth and add earthy richness. Great for vegetarians who still eat poultry!

3. Filipino Arroz Caldo Style

Inspired by Filipino flavors, this version adds a pinch of safflower (kasubha) or turmeric, fish sauce, and fried garlic. It’s bright, bold, and healing—especially when topped with hard-boiled eggs and calamansi.

4. Thai-Inspired Chicken Rice Porridge

Want a little heat? Add a dash of fish sauce, lime juice, and chili oil before serving. Garnish with fresh cilantro and fried shallots for that classic Thai street-food vibe.

5. Korean Dakjuk-Inspired Congee

Use glutinous rice, add sesame oil, and top with toasted seaweed and roasted sesame seeds. It’s less soupy and slightly thicker, perfect for colder months.

Frequently Asked Questions About Slow Cooker Chicken Congee

How long should I cook chicken congee in a slow cooker?

You should cook chicken congee in a slow cooker on low for 6–8 hours or high for 4–5 hours. Cooking it low and slow gives the rice time to fully break down and achieve that velvety, porridge-like consistency.

Can I use leftover rice instead of raw rice?

Absolutely! While traditional congee uses raw rice, you can make a quick version using leftover cooked rice. Just reduce the cooking time and use less liquid—about 3 cups of broth per cup of cooked rice. Keep in mind that the texture will be slightly different but still delicious.

Is chicken congee good for when you’re sick?

Yes! It’s often called Asian chicken soup for a reason. The soothing warmth, easy-to-digest texture, and gentle flavors make it ideal for upset stomachs, colds, or post-surgery recovery. The ginger and garlic also offer natural anti-inflammatory benefits.

Can I freeze slow cooker chicken congee?

You bet. Once cooled, portion it into airtight containers and freeze for up to 3 months. When reheating, add a splash of water or broth and warm it on the stove or in the microwave until creamy again.

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