Slow cooker recipes

Chicken congee

A comforting meal made in your slow cooker.
8H 45M

Traditionally served for breakfast, you can now make this comforting and fragrant rice porridge in your slow cooker for a simple and nourishing meal that you can set, forget and it’s ready to serve.

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Place chicken, brown onion, ginger, the water and garlic in a
4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
2 Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones. Strain cooking liquid through a muslin-lined sieve into a large heatproof bowl; discard solids.
3 Return stock mixture to cooker with shredded chicken and rice. Cook, covered, on low, for 2 hours.
4 Just before serving, heat peanut oil in a medium frying pan over medium-high heat; cook mushrooms and sausage, stirring, for 5 minutes or until mushrooms are lightly browned and tender.
5 Divide congee between serving bowls. Drizzle with chilli oil. Serve topped with mushroom mixture, shallots and green onion.

Not suitable to freeze.


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