SLOW-COOKER THAI CHICKEN & RICE BOWLS

Slow-Cooker Thai Chicken & Rice Bowls image

Enjoy these zesty chicken thighs that are slow cooked with chicken broth, herbs and Chinese spices for an Asian style dinner- serve with white rice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h45m

Yield 6

Number Of Ingredients 13

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Ingredients

8 bone-in chicken thighs (about 2 lb.), skin removed
2 garlic cloves, minced
1 cup chopped onions
2 medium stalks celery, sliced
2 teaspoons grated gingerroot
1 teaspoon Chinese five-spice powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
2 (14-oz.) cans chicken broth
2 cups uncooked regular long-grain white rice
4 cups water
6 tablespoons sliced green onions
6 teaspoons chopped fresh cilantro

Steps:

Place chicken thighs in 3 1/2 to 4-quart slow cooker. Top with garlic, onions, celery, gingerroot, five-spice powder, salt and lemon peel. Add broth.
Cover; cook on low setting for 5 to 6 hours.
About 30 minutes before serving, cook rice in water as directed on package. With slotted spoon, remove chicken from slow cooker; cool until able to handle. Cut chicken from bones; return chicken to slow cooker. Discard bones.
To serve, divide rice evenly into individual large shallow soup bowls, spreading rice up sides of bowls. Add chicken and broth. Sprinkle each with 1 tablespoon green onions and 1 teaspoon cilantro.

Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 60 mg, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 860 mg, Sugar 2 g