In a large container, rinse rice till water runs clear, about 3 to 4 times, drain. Transfer to slow cooker insert.
Add ginger and rehydrated red dates. Pour in chicken broth. Cover and cook on high for 4 hours.
minutes before slow cooker finish cooking, add goji berries, salt, and pepper. If congee is too thick, stir in another sufficient chicken broth (or water) to dilute to preferred consistency. Cover and continue to cook.
To serve, transfer into individual bowls. Sprinkle with green onions, julienned ginger, and pepper. Drizzle with soy sauce and a few drops of sesame oil.