Slow Cooker Chicken Jook (Rice Porridge)

Updated Aug. 8, 2025

Chicken jook (rice porridge) is a timeless comfort dish, beloved for its creamy texture, savory depth, and ease of preparation. This slow cooker method streamlines the process, allowing the rice to gently break down while infusing the broth with tender chicken and aromatic ginger. Perfect for batch cooking, this recipe yields nourishing meals that can be enjoyed for breakfast, lunch, or dinner throughout the week.

Recipe Overview

• Total Time: 8.5 hours (15 minutes prep + 8.25 hours cooking)

• Prep Time: 15 minutes

• Cook Time: 8.25 hours (low heat in slow cooker)

• Difficulty: Easy

• Servings: 4

Ingredients

For the porridge:

• 2–3 bone-in, skin-on or boneless, skinless chicken thighs (about 400–500g; bone-in adds richer flavor)

• Kosher salt (to season chicken)

• 1 piece (4-inch) fresh ginger, unpeeled, scrubbed (crushed to release aroma)

• 1 cup short-grain white rice (e.g., jasmine rice, rinsed until water runs clear)

• 8 cups low-sodium chicken stock (homemade is ideal; store-bought works too)

For serving (choose your favorites):

• Toppings: Roasted peanuts (chopped), fresh cilantro (chopped), thinly sliced scallions, soft-boiled eggs (peeled, halved), fried shallots

• Condiments: Ground white pepper, soy sauce (low-sodium preferred), toasted sesame oil, chile crisp

Step-by-Step Preparation

1. Season the Chicken (Prep Step)

Generously season the chicken thighs with salt—this enhances flavor and draws out moisture, resulting in tender meat. For meal prep, this can be done up to 2 days in advance: Place seasoned chicken in an airtight container, cover, and refrigerate.

2. Prepare the Ginger

Wash the ginger under running water to remove dirt. Using the back of a chef’s knife or meat mallet, gently crush the ginger pieces until lightly bruised. This breaks cell walls to release aromatic compounds without over-slicing, infusing the broth with a subtle warmth.

3. Assemble & Slow Cook

In a slow cooker, combine the seasoned chicken, crushed ginger, rinsed rice, and chicken stock. Ensure ingredients are evenly distributed to prevent hot spots. Cover and set to low heat. Cook for 8–10 hours—the longer cook time allows the rice to fully gelatinize into a creamy porridge, and the chicken to become tender. Check occasionally after 6 hours: If the stock thickens excessively, stir in ¼ cup hot water to adjust consistency.

4. Finish the Porridge

After cooking, discard the ginger pieces (they’ve released their flavor). Use two forks to shred the chicken meat, discarding bones or skin. If the porridge is too thick, stir in hot water gradually until it reaches a silky, spoonable consistency.

5. Serve Immediately

Ladle the jook into bowls and top with your chosen toppings and condiments. For a complete meal, pair with a soft-boiled egg or crispy fried shallots.

Toppings & Serving Ideas

• Crisp Textures: Fried shallots, crushed roasted peanuts, or crispy-sautéed shiitakes add crunch.

• Richness: Soft-boiled eggs (with a runny yolk), or a drizzle of toasted sesame oil.

• Flavor Boost: Soy sauce for saltiness, ground white pepper for warmth, or chile crisp for heat.

Cook’s Tips

• Stick-Free Slow Cooker: Lightly oil the slow cooker interior with olive oil before adding ingredients to prevent stock from sticking (per user feedback).

• Stock Substitutions: For a lighter version, use half chicken stock + half water.

• Rice Variations: Swap jasmine rice with jasmine brown rice for fiber; extend cook time by 30–60 minutes.

• Stovetop Alternative: Without a slow cooker, boil ingredients in a heavy pot, then simmer on low for 1.5–2 hours, stirring occasionally (per NYT stovetop congee recipe).

Community Feedback

“Delicious and so easy! Topped with a fried egg and hot sauce/vinegar. I used half homemade stock + half water—stock stuck to the crockpot, so oil the sides next time. Great for using up chicken thighs (packs of 6, so this saves freezer space!).”

“Add a tablespoon of fish sauce for umami depth. I also top with crispy-sautéed shiitakes.”

“For those without a slow cooker: Simmer on the stovetop! NYT has a traditional stovetop chicken congee recipe with the same ingredients.”

“Can I use jasmine brown rice? Yes—increase cook time by 30 minutes on low.”

Enjoy this comforting, versatile dish, perfect for cozy mornings or using up leftover chicken!