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Slow Cooker Chicken and Corn Congee

Angela Sing Huey Looi

"This is a simple recipe best suited for cold nights. The corn adds a nice crunchy contrast to the creamy boiled rice and soft chicken. Drizzle some sesame oil and add a dash of white pepper on top and it's a meal on its own."
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8 h 5 m servings 352 cals
Original recipe yields 4 servings

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  • Prep

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  1. Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker.
  2. Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.


  • Cook's Note:
  • This can be made on the stovetop as well but you would lose some of the creaminess.

Nutrition Facts

Per Serving: 352 calories; 8.6 g fat; 58.6 g carbohydrates; 12 g protein; 17 mg cholesterol; 842 mg sodium. Full nutrition

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Read all reviews 4
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Delicious and easy. Only thing I would change next time is to use more stock in the crockpot and less water.. After this had cooked nearly the full time, almost all the liquid had been absorbed ...

Amazingly bland to my palette. Easy to make, but meh.

Super delicious. The whole family loved it. Be making it again and again. I added some onions and garlic, did some adjustments on the liquid amount and seasoning but that is it!

This came out like a paste. I thought it was bland, and the texture was entirely unappetizing.