3 bone-in, skin-on chicken thighs (about 1 1/2 pounds total) (I had extra and just threw everything in)
1 cup long-grain white rice, preferably jasmine
4 (1/4-inch-thick) slices fresh ginger, smashed
2 teaspoons kosher salt, plus more as needed
After cooking, take out the chicken and shred it (removing the skin and bones) then stir it back in. I cooked on low for 10 hours, but you could also do 8 hours on low or high for 5 hours, then add more water afterwards depending the consistency you like.
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[This](https://www.thekitchn.com/recipe-slow-cooker-chicken-ginger-congee-234439) is the recipe I followed!
Ingredients:
8 cups water
3 bone-in, skin-on chicken thighs (about 1 1/2 pounds total) (I had extra and just threw everything in)
1 cup long-grain white rice, preferably jasmine
4 (1/4-inch-thick) slices fresh ginger, smashed
2 teaspoons kosher salt, plus more as needed
After cooking, take out the chicken and shred it (removing the skin and bones) then stir it back in. I cooked on low for 10 hours, but you could also do 8 hours on low or high for 5 hours, then add more water afterwards depending the consistency you like.