Hands-On Time: 10 minutes | Total Time: 8 hours 10 minutes

Ingredients:

• 2 bone-in, skin-on chicken breasts (about 1 lb.)
• 8 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 1 13.66-ounce can coconut milk, well shaken
• 3 cloves garlic, finely chopped
• 1 3-inch piece fresh ginger, peeled and thinly sliced
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 1 bunch scallions, 2 sliced, remaining left whole
• Cilantro, roasted peanuts, toasted coconut, sriracha, and lime wedges, for serving

Directions:

Step 1:

• Place the chicken breasts, chicken broth, rice, coconut milk, garlic, ginger, sugar, salt, and whole scallions into a slow cooker. Stir to combine.

Step 2:

• Cover and cook on low for 8 hours or on high for 5 hours, until the chicken is tender and falls off the bone, and the rice has turned into a porridge-like consistency.

Step 3:

• Discard the ginger and whole scallions. Transfer the chicken to a cutting board and shred the meat. Discard the skin and bones. Stir the shredded chicken back into the rice mixture.

Step 4:

• Serve the congee topped with sliced scallions, cilantro, roasted peanuts, toasted coconut, and sriracha. Add lime wedges on the side.

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