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© Meredith Corporation. All rights reserved. Used with permission.
(6 1/2 cups)
Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned.
In a 4-quart slow cooker, combine chicken, rice, ginger and black pepper. Pour broth over mixture in cooker. Cover and cook on Low for about 8 hours, or until mixture reaches a porridge-like consistency.
To serve, spoon congee into bowls. Top with green onions and peanuts. If desired, pass hot pepper sauce, basil and/or soy sauce so guests can garnish their own portions.