- 2 pounds boneless, skinless chicken thighs
- 8 cups chicken stock
- 1 cup long-grain rice
- 3 small dried red chiles, such as Thai or chile de arbol
- 1 (3″) piece ginger, thinly sliced
- 2 garlic cloves, pressed
- 1 1/2 teaspoons kosher salt
- Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)
- Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
- Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
- Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.