Ingredients

• 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)

Instructions

1. Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
2. Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
3. 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.