Step 1

Place all the ingredients for the congee in a 5-quart or larger slow cooker. Cover and cook until very creamy and the rice is completely broken down, 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting.

Step 2

Transfer the chicken and ginger to a plate. Stir the congee with a wooden spoon, making sure to scrape against the bottom and sides of the slow cooker to incorporate congee that's sticking there.

Step 3

Shred the chicken, then stir the meat back into the slow cooker, discarding the bones, skin, cartilage, and ginger. If you would like a thinner congee, add additional water 1/4 cup at a time until you reach the desired consistency. Taste and season with more salt as needed. Serve hot with the toppings.