10m
PREP TIME
8hr
COOK TIME
276
CALORIES
7
INGREDIENTS
Servings: 11
Ingredients
- 5 cups water
- 2 cans (13.66 ounces each) Thai Kitchen® Unsweetened Coconut Milk
- 1 cup long grain white rice
- 1 tablespoon McCormick® Ground Ginger
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons sea salt
- 2 pounds boneless skinless chicken thighs
INSTRUCTIONS
- 1 MIX water, coconut milk, rice, ginger, garlic and sea salt in 6-quart slow cooker until well blended. Add chicken. Cover.
- 2 COOK 8 hours on LOW or until desired rice texture is reached. Shred chicken with two forks and stir to mix. Sprinkle with chopped cilantro or green onions to serve, if desired.
- 3 Test Kitchen Tip: For thinner congee, add additional water or coconut milk until desired consistency.
