3 Piece Food Recipes: Chicken Congee

3 Piece Food Recipes: Chicken Congee

It is winter and we all know that signifies the time to make soups. One of my favorite soups is Chicken Congee. It is so simple to make and so filling. You can use a whole chicken, parts of chicken, or a cornish hen depending on the size of slow cooker/crock pot you have. This recipe is for a 4.5 Quart Crock Pot.

Chicken Congee Recipe:

  • 2 Chicken Thighs (Bone-In)
  • .5 of one Bok Choy bundle
  • 6 Cups of Chicken Broth
  • 2 Cups of Water
  • 1.5 Cup of Jasmine Rice
  • 3 Stalks of Green Onions
  • Salt
  • Pepper
  • 4 Tablespoon of Butter
  1. Take out the chicken and rinse it off
  2. Chop the green onions 
  3. Take out the Crock Pot and spread 1 tablespoon of butter all over the bottom and sides
  4. Turn the Crock Pot on warm and add the Chicken thighs
  5. Cover the Chicken thighs in 1 table spoon butter, salt, pepper, and half of the green onions
  6. Put top on the crock pot
  7. Wait until the Chicken thighs have brown on the bottom to flip them over
  8. Once the other side of the Chicken thighs browns add the Chicken Broth 
  9. Add salt & pepper
  10. Wait until the broth temperature is hot (about 10 - 20 minutes) to add the rice
  11. Turn the Crock Pot to Hot
  12. Put top on the crock pot
  13. Wait about 2hrs and check the rice to see if it is soft, stir to make sure the rice doesn't crust on the bottom
  14. Add 2 Tablespoons of butter
  15. When rice is soft add Bok Choy and other half of green onions
  16. Add salt & pepper
  17. Put top on the crock pot
  18. Wait a 1hour and make sure to stir to see if the chicken is breaking apart from the bone
  19. If the chicken is not breaking apart add some of the water and stir the rice to make sure it doesn't burn on the bottom.
  20. Turn the Crock Pot to Low
  21. Once the chicken is broken down and the rice is super soft the Cognee is ready to eat
  22. You can add more seasoning as desired

The water is just for if you need to add extra to keep the crock pot going if it needs to cook longer and to make sure the rice doesn't burn the bottom. This is the recipe I use with the minimum measurements used. I love making this recipe and hope it helps you during this winter.

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