Slow Cooker Chicken Jook (Rice Porridge)
Updated Aug. 8, 2025
- Total Time
- About 8½ hours
- Prep Time
- 15 minutes
- Cook Time
- 8¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3chicken thighs (bone-in, skin-on or boneless, skinless)
- Salt
- 1(4-inch) piece fresh ginger, unpeeled and scrubbed
- 1cup white rice (such as jasmine), rinsed
- 8cups low-sodium chicken stock
- Roasted peanuts, chopped cilantro, thinly sliced scallions, soft-boiled eggs or fried shallots (or a combination), for serving
- Ground white pepper, soy sauce, toasted sesame oil or chile crisp (or a combination), for serving
Nutritional analysis per serving (6 servings)
349 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 1013 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken generously with salt. (This can be done up to 2 days ahead and kept, covered, in the refrigerator.) Cut the ginger into 2 or 3 pieces, then use the back of a knife or a meat mallet to smack the ginger pieces until lightly crushed and bruised.
- Step 2
Combine chicken, ginger, rice and stock in a slow cooker. Cover and cook on low heat for 8 to 10 hours, until rice is completely broken down and chicken is very tender.
- Step 3
Discard the ginger. Using two forks, shred the meat in the pot, discarding any skin and bones. If the porridge is too thick, add hot water to thin to desired consistency.
- Step 4
Divide among bowls and serve hot with your choice of toppings.
Private Notes
Comments
Delicious and so easy, made this last night. Perfect topped with a fried egg and a dash of hot sauce or vinegar. I did use half homemade chicken stock and half water, so the chicken stock got sticky in my crockpot. Next time I'll probably oil the sides with some olive oil before I add everything else. Also a great way to use up some chicken thighs, they come in packs of 6 here, and I usually only need 2/3 so instead of taking up space in my freezer I have breakfast or lunch all week.
Delicious comfort! In my humble opinion it only misses a tablespoon or so of fish sauce.
I add a dash of toasted sesame oil and seeds at the end. But my favorite congee topping is thin-sliced, crispy-sautéed shiitakes
A nice pot of this gives healthy lunches all week - next time I would bump up the chicken thighs a bit. I added about 400g and it could easily go to 700. Chili crisp, green onions, and cilantro were my favorite toppings, an a soft boiled egg adds much needed richness. Also did some bowls with fine diced kimchi, which added both tang and crunch. A bit of acid is needed - I’m getting limes to finish the batch! If you happen to have krosso chips (peanut and tapioca starch, available at my local Asian market) they were the best of what you might otherwise get from fried onions and/or peanuts. Highly recommend!
This recipe needs more love! I have made it multiple times this winter and it’s always a hit. Sometimes I do it on High because I start later in the day, sometimes I do it as instructed on Low. Advantage to Low heat is that the meat doesn’t disappear into the jook (which is still delicious! Just less noticeable that you’re consuming chicken). I also fry up some shallots in oil as recommended. The rest of the toppings are easier to assemble. But that extra step of fried shallots adds so much to the recipe. Love this!
This is amazingly good. I used homemade stock from the remains of three small spatchcocked chickens, and used brown rice. This morning I awoke to a delicious creamy and savory bowl of comfort. I can see how added topping will add to the delight, but I was lazy and just glooped on some chili crisp. Scrummy!