The slow cooker does all the work in this comforting rice porridge, breaking down the rice with fragrant ginger and star anise and poaching the chicken until silky. A bit of chili oil is the vibrant kick this dish needs. You can also use Sriracha or a squeeze of fresh lime juice. Cilantro or baby spinach leaves can work in place of the watercress. The chicken breasts I used were smaller, so maybe that's why they were done more quickly than the recipe suggested, but a quick fork-jab at 5 hrs and they fell apart, so I shredded them and put them back in the slow-cooker w/ the taco seasoning/chick broth "juice" on warm setting until we served them w/ your typical taco toppings. I made a few small changes as I didn't have all the ingredients from the recipe. In the slow cooker I placed the chicken (frozen), 1 cup of chicken broth, 1 tbsp of Italian spices and 1 tsp of fresh basil. I cooked this on low for 3-4 hours. I then sauted the onions and garlic in butter as directed.