- 1.5 lbs chicken thighs (bone-in, skin-on)
- 8 cups water
- 4 slices of ginger (peeled, smashed)
- 2 tsp salt
- 1 cup jasmine rice (rinsed)
Add everything to the slow cooker and cook on low for 8-10 hrs
Remove the bones, skin, and ginger, and then mix the shredded chicken back in and serve.
No notes. Tastes like chicken, ginger, and rice.
A savory rice porridge, perfect when you’re recovering from a cold (or just want a comforting easy-to-prep meal).
July 14
No variations found for this recipe.
cookbook.lol