Slow Cooker Chicken Jook (Rice Porridge)

By Cybelle Tondu

Updated Aug. 8, 2025

Slow Cooker Chicken Jook (Rice Porridge)
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
About 8½ hours
Prep Time
15 minutes
Cook Time
8¼ hours
Rating
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Inspired by the Cantonese tradition of eating jook for breakfast, this savory rice porridge (also known as congee) can be thrown together at night so it is ready by morning. Smacked ginger adds a touch of fragrance and heat to this comforting and unassuming dish. This version features chicken for flavor and richness, but feel free to experiment with other proteins like pork or fish, or keep it extra-mild and vegetarian by using water. The rice breaks down completely in this hands-off method, resulting in a thick and silky bowl of comfort, warm and ready to be dressed with any number of toppings.

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Ingredients

Yield:About 6 servings
  • 2 to 3chicken thighs (bone-in, skin-on or boneless, skinless)
  • Salt
  • 1(4-inch) piece fresh ginger, unpeeled and scrubbed
  • 1cup white rice (such as jasmine), rinsed
  • 8cups low-sodium chicken stock
  • Roasted peanuts, chopped cilantro, thinly sliced scallions, soft-boiled eggs or fried shallots (or a combination), for serving
  • Ground white pepper, soy sauce, toasted sesame oil or chile crisp (or a combination), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

349 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 1013 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season chicken generously with salt. (This can be done up to 2 days ahead and kept, covered, in the refrigerator.) Cut the ginger into 2 or 3 pieces, then use the back of a knife or a meat mallet to smack the ginger pieces until lightly crushed and bruised.

  2. Step 2

    Combine chicken, ginger, rice and stock in a slow cooker. Cover and cook on low heat for 8 to 10 hours, until rice is completely broken down and chicken is very tender.

  3. Step 3

    Discard the ginger. Using two forks, shred the meat in the pot, discarding any skin and bones. If the porridge is too thick, add hot water to thin to desired consistency.

  4. Step 4

    Divide among bowls and serve hot with your choice of toppings.

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Comments

VT802BLC

Delicious and so easy, made this last night. Perfect topped with a fried egg and a dash of hot sauce or vinegar. I did use half homemade chicken stock and half water, so the chicken stock got sticky in my crockpot. Next time I'll probably oil the sides with some olive oil before I add everything else. Also a great way to use up some chicken thighs, they come in packs of 6 here, and I usually only need 2/3 so instead of taking up space in my freezer I have breakfast or lunch all week.

VT802BLC

Delicious and so easy, made this last night. Perfect topped with a fried egg and a dash of hot sauce or vinegar. I did use half homemade chicken stock and half water, so the chicken stock got sticky in my crockpot. Next time I'll probably oil the sides with some olive oil before I add everything else. Also a great way to use up some chicken thighs, they come in packs of 6 here, and I usually only need 2/3 so instead of taking up space in my freezer I have breakfast or lunch all week.

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