Slow-Cooker Breakfast Congee

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15 min


8 hrs 30 min


8 servings

Slow-Cooker Breakfast Congee

Photo: Erik Putz

There’s something about a warm, savoury breakfast that has staying power. Set this one up before bed and take the chill out of morning.


  • 4 cups water
  • 900 mL pack sodium-reduced chicken broth
  • 3 cups cubed kambocha or butternut squash
  • 125 g lean ground pork or chicken
  • ¾ cup jasmine rice , rinsed
  • 1 1 ½-inch piece ginger , peeled and thinly sliced
  • Pinch salt
  • 1 cup frozen corn , thawed
  • ½ cup chopped green onions
  • 1 tbsp sesame oil
  • soy sauce , (optional)


  • Combine water, broth, squash, pork, rice, ginger and salt in a slow cooker insert. Stir then cover and cook on low for 8 hours. Scoop out and discard any brown foam or protein around edge of congee.
  • Stir in corn, green onions and sesame oil. Cover for 10 min. Drizzle with soy sauce to serve, if desired.

Kitchen tip:

A savoury breakfast porridge is a delightful alternative to sweet, fruity breakfasts, especially as mornings get cooler. Garnish this any way you like it – chopped peanuts, crispy onions, soft boiled egg and thinly sliced celery or radish are great options. 

Nutrition (per serving)

  • Calories
  • 162,
  • Protein
  • 7 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 4 g,
  • Fibre
  • 3 g,
  • Sodium
  • 300 mg.
  • Excellent source of
  • Vitamin A

Photo by Erik Putz.