Slow Cooker Ginger Chicken Congee with Scallions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 6 hours (slow cooker on Low)
• Total Time: 6 hours 15 minutes

Quick Ingredients

• 1 cup jasmine rice, rinsed
• 8 cups low-sodium chicken broth or stock
• 1 lb boneless, skinless chicken thighs
• 1 (2–3 inch) piece fresh ginger, sliced, plus extra for garnish
• 3 garlic cloves, lightly crushed
• 4 scallions, thinly sliced (greens reserved for serving)
• 1 tbsp soy sauce, plus more to taste
• 1 tsp kosher salt (or 1/2 tsp fine sea salt), plus more to taste
• 1/2 tsp ground white pepper
• 2 tsp toasted sesame oil, plus extra for drizzling
• Optional toppings: chili crisp or chili oil, fried shallots, soft-boiled eggs, sesame seeds

Do This

• 1. Rinse rice until water runs mostly clear; slice ginger, smash garlic, and thinly slice scallions (separate white and green parts).
• 2. In slow cooker, combine rice, broth, ginger slices, garlic, chicken thighs, scallion whites, soy sauce, salt, and white pepper.
• 3. Cook on Low for 6 hours (or High for 3–4 hours), until rice has broken down and chicken is very tender.
• 4. Remove chicken, shred with two forks, and return to the pot. Stir vigorously to break down the rice into a silky, porridge-like texture.
• 5. Adjust thickness with a little hot water or broth if needed; remove ginger slices and garlic if you prefer a smoother bowl.
• 6. Stir in toasted sesame oil, taste, and add more soy sauce, salt, or white pepper to balance.
• 7. Ladle into warm bowls and top with shredded chicken, scallion greens, ginger matchsticks, a drizzle of sesame oil, and any extra toppings.

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Why You’ll Love This Recipe

• Deeply comforting and warming from fresh ginger, perfect for chilly days or when you need something soothing.
• Hands-off slow-cooker method transforms simple ingredients into a silky, restaurant-style congee.
• Customizable bowl: set out toppings like scallions, chili oil, and eggs so everyone can finish theirs how they like.
• Makes great leftovers that reheat beautifully for easy breakfasts or cozy lunches.

Grocery List

• Produce: Fresh ginger, garlic, scallions, optional cilantro, optional lime, optional mushrooms (for variations)
• Dairy: None required (optional: eggs if you want soft-boiled or jammy eggs as a topping)
• Pantry: Jasmine rice, low-sodium chicken broth or stock, soy sauce, toasted sesame oil, ground white pepper, kosher or sea salt, optional chili oil or chili crisp, optional fried shallots, optional sesame seeds

Full Ingredients

For the Congee Base

• 1 cup jasmine rice, well rinsed
• 8 cups low-sodium chicken broth or stock
• 1 lb boneless, skinless chicken thighs (about 4–5 small thighs)
• 1 (2–3 inch) piece fresh ginger, sliced into 1/8-inch coins (about 6–8 slices)
• 3 garlic cloves, lightly smashed
• 1 tbsp soy sauce
• 1 tsp kosher salt (or 1/2 tsp fine sea salt), plus more to taste
• 1/2 tsp ground white pepper
• Optional but nice: 1 scallion white, cut into 2–3 pieces, for extra flavor in the pot

For Finishing & Serving

• 4 scallions, thinly sliced; keep white and green parts separate (if you added one white to the pot, use the rest for topping)
• 2–3 tbsp fresh ginger, cut into fine matchsticks (for garnish)
• 2 tsp toasted sesame oil, plus more for drizzling at the table
• 1–2 tbsp additional soy sauce, to taste
• Extra ground white pepper or freshly ground black pepper, to taste

Optional Toppings

• Soft-boiled or jammy eggs
• Chili oil or chili crisp
• Fried shallots or crispy onions
• Toasted sesame seeds
• Fresh cilantro leaves
• Lime wedges for squeezing over the top

Step-by-Step Instructions

Step 1: Rinse the rice and prep your aromatics

Place the jasmine rice in a fine-mesh strainer or bowl. Rinse under cold running water, swishing the rice with your hand, until the water runs mostly clear, 3–4 rinses. This removes excess surface starch and helps the congee become silky instead of gluey.

Peel the ginger. Slice about a 2–3 inch piece into 1/8-inch coins for the pot. If you like extra ginger on top, cut another 2–3 tablespoons worth into very thin matchsticks and set those aside for garnish. Lightly smash the garlic cloves with the side of a knife to crack them but leave them mostly whole. Thinly slice the scallions, keeping white and green parts separate.

Step 2: Load the slow cooker

In the slow cooker, add the rinsed rice, chicken broth, ginger slices, smashed garlic, and chicken thighs. If using, add one of the scallion whites to the pot for extra flavor. Pour in the soy sauce, then sprinkle in the salt and white pepper.

Stir gently to distribute the rice so it does not clump on the bottom. The mixture will look thin and brothy at this point; that is exactly what you want, as the rice will absorb liquid and break down over time into a thick porridge.

Step 3: Slow-cook until silky and tender

Cover the slow cooker with the lid. Cook on Low for 6 hours (best for flavor and texture) or on High for 3–4 hours. The congee is ready when the chicken is very tender and the rice has lost its individual grain shape, becoming creamy and porridge-like.

Do not worry if it still looks a bit brothy: you will stir it vigorously in the next step, and it will thicken as the starches release. If you are home while it cooks, give it a stir once or twice to prevent sticking, especially toward the end, but this recipe is very forgiving if left alone.

Step 4: Shred the chicken and adjust the texture

Using tongs, carefully lift the chicken thighs out of the slow cooker and place them on a cutting board. Shred the meat with two forks into bite-sized pieces, discarding any tough bits or excess fat. Return the shredded chicken to the slow cooker.

Now stir the congee firmly for 1–3 minutes. The motion helps break down the rice further, transforming the mixture into a silky, spoon-coating porridge. If it seems too thick for your taste, stir in hot water or more broth, 1/4 to 1/2 cup at a time, until it is the consistency of a loose oatmeal or cream-of-wheat. If it is too thin, leave the lid slightly ajar and cook on High for 15–20 minutes, stirring occasionally, until thickened.

Step 5: Season with sesame oil and balance the flavors

Use a spoon or tongs to fish out the ginger slices, garlic cloves, and scallion white (if you added one) for a smoother bowl, or leave them in if you like the rustic texture and strong ginger bites.

Stir in 2 teaspoons of toasted sesame oil. Taste the congee and adjust the seasoning: add more salt or soy sauce if it tastes flat, and more white pepper if you want a gentle heat and depth. Remember that toppings like soy sauce and chili oil will add extra flavor and salt, so err slightly on the mild side if you plan to use them generously.

Step 6: Garnish and serve warm

Ladle the hot ginger chicken congee into warm bowls. Top each bowl with a generous mound of shredded chicken, a handful of scallion greens, and a pinch of ginger matchsticks.

Drizzle each bowl with a few drops of toasted sesame oil. Add any optional toppings you like: a soft-boiled egg, a spoonful of chili crisp, a sprinkle of fried shallots, sesame seeds, cilantro, or a squeeze of lime. Serve immediately while steaming hot, letting everyone at the table adjust the flavors with extra soy sauce, sesame oil, and chili oil to taste.

Pro Tips

• For ultra-silky texture: Soak the rinsed rice in cold water for 20–30 minutes before cooking. Drain well, then continue with the recipe. This helps the grains break down even more easily.
• Choose dark meat for tenderness: Chicken thighs stay moist and shreddable after long cooking. If you prefer breasts, use 1 lb boneless, skinless breasts and start checking for doneness 1 hour earlier; add them back near the end so they do not dry out.
• Stir to develop creaminess: The last few minutes of vigorous stirring are key. This releases starches that give the congee its characteristic silky, almost creamy mouthfeel without any dairy.
• Control thickness with liquid: Congee thickens as it sits. Always keep a bit of hot water or broth ready when reheating so you can loosen it back to your ideal consistency.
• Boost flavor with bones: For an even richer broth, add 2–4 chicken wings or a few bone-in pieces along with the thighs, then remove and discard the bones before shredding the meat.

Variations

• Stovetop version: Combine all congee base ingredients in a large, heavy pot. Bring to a boil, then reduce to a very gentle simmer. Cook uncovered for 60–90 minutes, stirring frequently (especially toward the end) and adding water as needed, until the rice breaks down and the mixture is creamy. Shred the chicken and finish as directed.
• Rotisserie chicken shortcut: Skip adding raw chicken. Cook only the rice, broth, ginger, garlic, and seasonings in the slow cooker. About 30 minutes before serving, stir in 2–3 cups shredded store-bought rotisserie chicken and heat through.
• Mushroom-ginger vegetarian congee: Use vegetable broth instead of chicken broth. Omit the chicken and add 8–10 oz sliced mushrooms (shiitake or cremini) to the slow cooker with the rice. Finish with sesame oil, scallions, and your favorite toppings for a deeply savory meatless bowl.

Storage & Make-Ahead

Let the congee cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. It will thicken considerably as it chills. To reheat, transfer to a saucepan or microwave-safe bowl, add a splash or two of water or broth, and warm gently over low heat or in the microwave, stirring occasionally and adding more liquid as needed until it returns to a creamy, pourable consistency.

For longer storage, freeze in single-serve portions for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen with extra liquid and gentle heat. Add fresh scallions, sesame oil, and any delicate toppings only after reheating so they stay bright and fragrant.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional toppings): about 350 calories; 25 g protein; 50 g carbohydrates; 8 g fat; 2 g fiber; 900–1100 mg sodium (will vary depending on broth and how much soy sauce and salt you use). Adding eggs, chili oil, or fried shallots will increase fat and calorie content.