This slow cooker congee is a creamy, soft porridge that warms you right up for breakfast. And by making chicken congee in a slow cooker, you can have a warm and nourishing breakfast ready when you wake up in the morning.
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.
TIP: If you use a multi-cooker (like an Instant Pot), I like to use the sear function to brown the chicken before starting the slow cooker. It adds a bit more complexity to the flavor of the congee.