Make slow cooker brown rice chicken congee for the perfect comfort food this winter, loaded with fresh ginger and cooked in broth, water and soy sauce.
1boneless, skinless chicken breast, bone-in is fine
4cupslow-sodium chicken broth
3cupswater
3tablespoonsoy sauce
2tablespoongrated ginger
1teaspoonhot chili flakes
1clovegarlic, peeled and smashed
¼teaspoonsalt
2tablespoonsesame oil
1tablespoonlime juice
Toppings:
1tablespoonadditional sesame oil
2sliced green onions
2tablespoonchopped peanuts
2tablespoonchopped cilantro
Instructions
Add brown rice, chicken breast, chicken broth, water, soy sauce, ginger, chili flakes, garlic and salt to slow cooker.
Cook on high for 4 hours or low for 8 hours.
Once done cooking, stir (add a little more water if needed), remove chicken, shred into pieces and add back to rice (discard bone). Stir in sesame oil and lime juice, serve with toppings.
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