Plan your meals, build your digital pantry, save recipes, and more!Download Now
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.