There’s something incredibly comforting about a pot of congee slowly cooking away all day. It’s simple, nourishing, cozy, and endlessly adaptable depending on what you have on hand. I love making a big batch at the start of the week and reheating it for easy breakfasts, light lunches, or those nights when everyone wants something warm and soothing.

This crockpot version is especially easy because the slow cooker does all the work for you. The rice breaks down into a creamy, almost velvety texture while the broth adds richness and depth. From there, you can keep it simple or load it up with greens, soft eggs, shredded chicken, herbs, ginger, or whatever sounds good that day.

Crockpot Congee

Ingredients

• 1 cup rice (white or brown)
• 6 cups water, broth, or bone broth
• 1 teaspoon salt
• Optional:
  • 1 bone-in chicken breast
  • 1-inch piece fresh ginger, peeled and sliced
  • Kale or spinach
  • Eggs
  • Green onions
  • Sesame oil
  • Soy sauce or tamari

Instructions

1. Add the rice, broth or water, and salt to a crockpot.
2. If using chicken and ginger, add them now.
3. Cover and cook:
   • Low: 6–8 hours
   • High: 4–6 hours
4. The congee is ready when the rice has broken down and the mixture looks creamy and slightly milky. Stir well to help everything come together. Add extra water or broth if it becomes too thick.
5. If you cooked chicken in the congee, remove it, shred the meat, and stir it back into the pot.
6. To serve, ladle into bowls and top with whatever you like:
   • soft boiled eggs
   • sautéed greens
   • green onions
   • crispy shallots
   • sesame oil
   • soy sauce
   • chili crisp
   • fresh herbs

Notes

• Brown rice works beautifully but takes a bit longer to soften.
• Congee thickens as it cools — just add a splash of broth or water when reheating.
• Stores well in the fridge for up to 5 days.
• This is one of my favorite “reset meals” when we want something simple, nourishing, and easy on the stomach.