Photo: Jennifer Causey
Yield
Serves 8 (serving size: 1 1/4 cups)

The slow cooker does all the work in this comforting rice porridge, breaking down the rice with fragrant ginger and star anise and poaching the chicken until silky. A bit of chili oil is the vibrant kick this dish needs. You can also use Sriracha or a squeeze of fresh lime juice. Cilantro or baby spinach leaves can work in place of the watercress.

How to Make It

Step 1

Place first 7 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove skin and bones, and discard. Shred chicken into large pieces.

Step 2

Cover slow cooker, and cook on HIGH 30 minutes or until rice mixture is thickened. Remove chile and star anise; discard. Stir in chicken. Divide rice mixture among 8 bowls. Top servings evenly with peanuts, green onions, chili oil, watercress, and avocado.

You May Like

Ratings & Reviews

Could have potential

kclark5523
February 11, 2019
I'm going to try this again with some changes.  I agree with the last reviewer that this was a bit bland.  The chicken was tender and juicy and the rice makes for almost a hominy consistency without the taste of hominy (I'm not a fan) - thick and almost creamy.  As a base recipe, one could do an endless amount of variations with this.  Next time, 2 small cans of green chilies, some diced tomato, chopped cilantro and red pepper flakes.  It is certainly very easy to make.

Boring

daneanp
May 16, 2017
Basically just tastes like chicken, even with soy sauce, siracha and lime juice added.