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
Can you substitute with Jasmine Brown Rice for the recipe?
I add a dash of toasted sesame oil and seeds at the end. But my favorite congee topping is thin-sliced, crispy-sautéed shiitakes
Any advice for those without a slow cooker? Please don’t judge me!
@Tim you can easily (and more traditionally) cook this for a couple of hours on your stove top. NYT has a recipe for chicken congee made that way which is pretty much all the same ingredients. You could always refer to that for simplicity’s sake. Enjoy!