Slow Cooker Chicken and Corn Congee

Cinco de Mayo - Soup, Stew and Chili

This is a simple recipe best suited for cold nights. The corn adds a nice crunchy contrast to the creamy boiled rice and soft chicken. Drizzle some sesame oil and add a dash of white pepper on top and it's a meal on its own.

Brief

Prep 5 mins

Cook: 8hrs

Total: 8hrs5 mins

Servings: 4

Yield: 4 servings

Slow Cooker Chicken and Corn Congee

Ingredients

5 cups water

1 (15 ounce) can whole kernel corn

drained

1 (14 ounce) can chicken broth

1 cup jasmine rice

1 skinless

boneless chicken breast

cubed

salt and ground white pepper to taste

2 tablespoons sesame oil

or to taste

Mangorita

Soup, Stew and Chili

Directions

Step 1

Combine water corn chicken broth jasmine rice and chicken breast in a slow cooker.

Step 2

Cook on Low until chicken is very soft and rice is creamy about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.

Nutritional Information

Slow Cooker Chicken and Corn Congee

Servings Per Recipe:4

Calories: 351.8

% Daily Value *

Protein: 12g 24%

Carbohydrates: 58.6g 19%

Dietary Fiber: 2.5g 10%

Sugars: 3.7g

Fat: 8.6g 13%

Saturated Fat: 1.3g 7%

Cholesterol: 17.1mg 6%

Vitamin A Iu: 50.9IU 1%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.1mg 8%

Vitamin C: 0.7mg 1%

Folate: 45.7mcg 11%

Calcium: 16.6mg 2%

Iron: 1.3mg 7%

Magnesium: 23.3mg 8%

Potassium: 180.3mg 5%

Sodium: 841.7mg 34%

Calories From Fat: 77.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.