Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until brown.
In a 4-quart slow cooker combine chicken, rice, ginger, and black pepper. Pour broth over mixture in cooker. Cover and cook on low-heat setting about 8 hours or until mixture reaches a porridgelike consistency.
To serve, spoon congee into bowls. Top with green onions and peanuts. If desired, pass hot pepper sauce, basil, and/or soy sauce so guests can garnish their own portions.