Slow Cooker Congee with Jammy Eggs

Serves 4
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Slow Cooker Congee
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Slow Cooker

Congee, or rice porridge, is one of my favorite hearty breakfasts. It’s so easy and economical to make, especially if you use the slow cooker! Don’t skip the jammy eggs!



4 cups vegetable stock
1/2 cup long grain rice
2 cloves garlic
1 inch peeled ginger
1/4 teaspoon salt


4 ounces Canadian bacon, seared
4 jammy eggs
Fresh scallions
Chili garlic sauce


  1. Add stock, rice, ginger, garlic, and salt to a slow cooker. Stir together and cook on low for 6 hours or on high for 3 hours. Stir congee and it’s done when it is thick, but still barely pourable. If it is too thick, add more water by the 1/4 cup. If it is too thin, keep cooking for another 30 minutes. When done cooking, remove ginger and garlic pieces and taste for flavor. Add a pinch of salt and pepper if you want.
  2. When you are almost ready to serve, prepare toppings. Sear Canadian bacon in a skillet, make jammy eggs (my tutorial), and chop scallions.
  3. Spoon congee into shallow bowls and top with jammy eggs, Canadian bacon, scallions, and a drizzle of chili garlic sauce.

Leftover congee keeps well in the fridge for up to a week and reheats well in the microwave or stovetop with a splash of water.

Nutrition Info