Slow Cooker Brown Rice Chicken Congee

Ingredients

1 cup brown rice
1 boneless, skinless chicken breast, bone-in is fine
4 cups low-sodium chicken broth
3 cups water
3 tbsp soy sauce
2 tbsp grated ginger
1 tsp hot chili flakes
1 clove garlic, peeled and smashed
¼ tsp salt
2 tbsp sesame oil
1 tbsp lime juice

Toppings:
1 tbsp additional sesame oil
2 sliced green onions
2 tbsp chopped peanuts
2 tbsp chopped cilantro

Directions

Add brown rice, chicken breast, chicken broth, water, soy sauce, ginger, chili flakes, garlic and salt to slow cooker.

Cook on high for 4 hours or low for 8 hours.

Once done cooking, stir (add a little more water if needed), remove chicken, shred into pieces and add back to rice (discard bone).

Stir in sesame oil and lime juice, serve with toppings.