Slow-Cooker Chicken Congee
['2 pounds boneless, skinless chicken thighs', '8 cups chicken stock', '1 cup long-grain rice', '3 small dried red chiles, such as Thai or chile de arbol', '1 (3") piece ginger, thinly sliced', '2 garlic cloves, pressed', '1 1/2 teaspoons kosher salt', 'Cubed avocado', 'lime wedges', 'cilantro', 'sliced jalapeño', 'sliced scallions', 'chopped roasted', 'salted peanuts', 'chili oil', 'fish sauce', 'hot sauce', 'soy sauce', 'and/or crispy fried shallots (for serving; choose as many as you like)']
Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.
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