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Slow-Cooker Thai Chicken & Rice Bowls
Slow-Cooker Thai Chicken & Rice Bowls
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Prep Time:
25 minutes
Total Time:
6 hours 45 minutes
Tender chicken thighs simmered in aromatic Chinese spices and broth, served with fluffy white rice for a flavorful Asian meal.
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
Instructions:
  • Add chicken thighs to your trusty slow cooker, then generously layer with garlic, onions, celery, gingerroot, aromatic five-spice powder, a pinch of salt, and zesty lemon peel. Pour in the flavorful broth to complete this tantalizing dish.
  • Gently cover and let simmer on low for 5 to 6 hours.
  • Cook rice according to package instructions about 30 minutes before serving. Use a slotted spoon to take the chicken out of the slow cooker and let it cool until it's easy to handle. Remove chicken from bones, discard bones, and return chicken to the slow cooker.
  • To serve, evenly distribute the rice into large shallow soup bowls, shaping it up the sides. Add the chicken and broth, then garnish each bowl with 1 tablespoon of green onions and 1 teaspoon of cilantro.

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