Chicken Congee

Ingredients:

• 3 bone-in, skin-on chicken thighs (about 1.5 pounds total)
• 1 cup brown rice (use jasmine rice if you want the real congee)
• 4 (1/4-inch-thick) slices fresh ginger, smashed
• 2 teaspoons kosher salt, plus more as needed
• 8 cups water (for a thinner congee, add more water)

Optional toppings: (add when you serve)

• Roasted peanuts
• Thinly sliced scallions
• Minced fresh ginger
• Fresh cilantro leaves
• Tamari or soy sauce

How to make it:

• Put in slow cooker for 10 hours on low or 5 on high.
• Take the chicken outside of the cooker, shred it and discard bones, skin, cartilage, and ginger. Add it back to the cooker.