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5 delicious Asian-inspired breakfast recipes using a slow cooker

I am a food lover. The kind who believes breakfast sets the emotional tone of the entire day. If my morning starts warm, slow, and full of flavor, everything else feels softer. That’s why I fell in love with slow-cooked Asian chicken breakfasts. They don’t rush me. They wait for me.

I start with chicken congee, the quiet hero of mornings. Rice dissolves into silk overnight, chicken melts into it like it belongs there, and ginger whispers instead of shouting. This is the breakfast I choose when I want comfort without explanation. When the world feels loud, congee listens.

Then there’s bubur ayam, and this one feels like memory. It’s savory, gentle, and layered with little surprises—crispy toppings, soft rice, tender chicken. I love how it teaches me patience. Nothing here is instant. Everything is earned through slow heat and time, and somehow it tastes like care.

On days when I need depth, I reach for ginger chicken and mushroom congee. The mushrooms bring earthiness, the ginger brings warmth, and the chicken holds it all together. This is the breakfast that feels grown. Thoughtful. Like I sat with myself before the day began, even if I really just woke up.

There’s also five-spice chicken congee, and this one feels bold in a quiet way. The aroma alone wakes me before my alarm. Sweet, savory, warm, complex. It reminds me that breakfast doesn’t have to be boring or basic. It can be layered. It can have personality.

And when I want something hearty, something that sticks with me, I choose brown rice chicken congee. It’s fuller, nuttier, grounding. The kind of breakfast that feels like it’s holding my hand and saying, “You’ll be fine today.”

I love these recipes because they don’t just feed my body. They slow me down. They make mornings feel intentional. As a food lover, this is my kind of luxury—waking up to something that’s been quietly becoming delicious while I sleep.

Here are 5 delicious Asian-inspired breakfast recipes using a slow cooker (with pics) — perfect for cozy mornings and easy prep night before waking up with breakfast ready!

1. Slow Cooker Chicken Congee (Chinese Rice Porridge)

What it is

A soft, creamy rice porridge with tender chicken — a classic Chinese breakfast great for all ages. 

Slow Cooker Chicken Congee

 

Ingredients

  • 1 cup jasmine rice

  • 6-8 cups chicken stock + water

  • 6 chicken thighs, cut pieces

  • 2 Tbsp minced ginger

  • Soy sauce, sesame oil & green onions to serve

How to make

  1. Add rice, broth, chicken, and ginger to slow cooker.

  2. Cook on Low ~8 hours or High ~5 hours.

  3. Stir in sesame oil, top with green onions, soy sauce, and crispy shallots.

 Serve hot — add extra toppings like egg or chili oil!

2. Indonesian Slow Cooker Bubur Ayam (Rice & Chicken Porridge)


 

Indonesian Slow Cooker Bubur Ayam

A savory Indonesian version of chicken porridge — soft rice cooked with chicken and spices.

Ingredients

  • Rice + water (≈5:1 ratio)

  • Chicken chunks

  • Shallots, salt, chicken bouillon

  • Drizzle of sesame oil

How to make

  1. Place all into slow cooker before sleep.

  2. Cook Low ~6–9 hours.

  3. Remove chicken, shred, add back — serve with garnishes like cakwe (fried dough), green onion, and soy sauce.

3. Ginger Chicken & Mushroom Congee (Slow Cooker)

Ginger Chicken & Mushroom Congee


A comforting twist on basic congee — chicken and mushrooms simmered with rice and aromatics.

Ingredients

  • ½ cup rice

  • 4 cups water or broth

  • Chicken breast

  • Mushrooms (soaked if dried)

  • Ginger, scallions

How to make

  1. Add all to slow cooker on Low ~8 hours.

  2. Stir and serve topped with sesame oil, soy sauce, and scallions.

4. Slow Cooker Five-Spice Chicken Congee

What it is

Richly flavored congee with aromatic Chinese five-spice added.

Ingredients

  • Rice + water (≈1:8 ratio)

  • Chicken thighs or legs

  • Fresh ginger, garlic

  • Chinese five-spice

  • Salt

How to make

  1. Dump all in slow cooker on Low ~8 hours.

  2. Shred chicken, mix back in, then serve with scallions and chili flakes.

5. Slow Cooker Brown Rice Chicken Congee (Hearty Version)

What it is

A heartier congee using brown rice and savory flavours — perfect for a wholesome start.

Ingredients

  • 1 cup brown rice

  • Chicken breast

  • Chicken broth + water

  • Ginger, soy sauce

  • Sesame oil & garnishes

How to make

  1. Add all ingredients into slow cooker.

  2. Cook Low ~8 hours.

  3. Shred chicken into porridge, serve warm with toppings like green onion and cilantro.

FULL ingredient lists and clear step-by-step instructions for all 5 slow-cooker Asian chicken breakfast recipes. Each one is written so you can prep at night and wake up to breakfast ready

1. Slow Cooker Chicken Congee (Classic Chinese Style)

Ingredients (Serves 4–6)

  • 1 cup jasmine rice (rinsed)

  • 8 cups water or chicken broth (or half/half)

  • 500–700 g chicken thighs or drumsticks (bone-in preferred)

  • 2 tbsp fresh ginger (sliced or minced)

  • 1 tsp salt (adjust later)

  • 1 clove garlic (optional)

  • 1 tsp sesame oil (optional)

Toppings (optional but recommended):

  • Green onions

  • Fried shallots

  • Chili oil

  • Soy sauce

  • Soft-boiled egg

Step-by-Step Instructions

  1. Rinse rice 2–3 times until water runs mostly clear.

  2. Add rice, liquid, chicken, ginger, salt, and garlic to slow cooker.

  3. Cook on LOW for 8 hours (or HIGH for 5 hours).

  4. Remove chicken, discard bones, shred meat.

  5. Return shredded chicken to pot and stir.

  6. Adjust thickness with hot water if needed.

  7. Finish with sesame oil and toppings before serving.

2. Indonesian Bubur Ayam (Slow Cooker Version)

Ingredients (Serves 4)

  • 1 cup white rice

  • 7 cups water

  • 400–500 g chicken breast or thighs

  • 2 cloves garlic (minced)

  • 2 shallots (sliced)

  • 1 tsp salt

  • ½ tsp white pepper

  • 1 tsp sesame oil (optional)

Toppings:

  • Fried soybeans or peanuts

  • Fried shallots

  • Sweet soy sauce (kecap manis)

  • Green onions

  • Fried dough sticks (cakwe)

Step-by-Step Instructions

  1. Rinse rice thoroughly.

  2. Add rice, water, chicken, garlic, shallots, salt, and pepper to slow cooker.

  3. Cook on LOW for 7–9 hours.

  4. Remove chicken, shred, then return to pot.

  5. Stir well until creamy.

  6. Serve hot with classic bubur ayam toppings.

3. Ginger Chicken & Mushroom Congee

Ingredients (Serves 3–4)

  • ½ cup jasmine rice (rinsed)

  • 5 cups chicken broth or water

  • 300 g chicken breast or thighs

  • 1 cup mushrooms (shiitake or button, sliced)

  • 1½ tbsp fresh ginger (julienned)

  • 1 tsp salt

  • 1 tsp soy sauce

  • ½ tsp sesame oil

Step-by-Step Instructions

  1. Rinse rice and place in slow cooker.

  2. Add broth, chicken, mushrooms, ginger, and salt.

  3. Cook on LOW for 8 hours.

  4. Remove chicken, shred, return to pot.

  5. Stir in soy sauce and sesame oil.

  6. Serve with scallions and chili oil if desired.

4. Slow Cooker Five-Spice Chicken Congee

Ingredients (Serves 4–6)

  • 1 cup jasmine rice

  • 8 cups water or broth

  • 600 g chicken thighs or legs

  • 1½ tsp Chinese five-spice powder

  • 2 slices fresh ginger

  • 1 clove garlic

  • 1 tsp salt

Step-by-Step Instructions

  1. Rinse rice and add to slow cooker.

  2. Add water, chicken, ginger, garlic, salt, and five-spice.

  3. Cook on LOW for 8 hours.

  4. Remove chicken, shred meat.

  5. Return chicken to pot and stir well.

  6. Taste and adjust seasoning.

  7. Garnish with scallions or chili oil.

5. Brown Rice Chicken Congee (Hearty & Healthy)

Ingredients (Serves 4)

  • 1 cup brown rice (rinsed)

  • 9 cups water or chicken broth

  • 500 g chicken breast or thighs

  • 2 tbsp fresh ginger (sliced)

  • 1 tsp salt

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

Step-by-Step Instructions

  1. Rinse brown rice well.

  2. Add rice, liquid, chicken, ginger, and salt to slow cooker.

  3. Cook on LOW for 9–10 hours (brown rice needs more time).

  4. Remove chicken, shred, return to pot.

  5. Stir in soy sauce and sesame oil.

  6. Adjust thickness with hot water if needed.

  7. Serve warm with herbs or eggs.

General Slow-Cooker Tips

  • Always use LOW setting overnight.

  • Stir in the morning, not during cooking.

  • Congee thickens as it cools — loosen with hot water.

  • These recipes store well for 3–4 days refrigerated.


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