Thai Chicken Big Bowls

Ingredients

• 8 bone-in skinless chicken thighs
• 2 garlic cloves, minced
• 1 cup chopped onion
• 2 medium celery ribs, sliced
• 2 teaspoons grated gingerroot
• 1 teaspoon Chinese five spice powder
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon peel
• 2 (14 ounce) cans chicken broth
• 2 cups uncooked long-grain white rice
• 4 cups water
• 6 tablespoons sliced green onions
• 6 teaspoons chopped fresh cilantro

Directions

1. 1

   Place chicken thighs in 3 1/2- to 4-quart slow cooker.

2. 2

   Top with garlic, onions, celery, gingerroot, five-spice powder, salt and lemon peel.

3. 3

   Add broth.

4. 4

   Cover; cook on low setting for 5 to 6 hours.

5. 5

   About 30 minutes before serving, cook rice in water as directed on package.

6. 6

   With slotted spoon, remove chicken from slow cooker; cool until able to handle.

7. 7

   Cut chicken from bones; return chicken to slow cooker.

8. 8

   Discard bones.

9. 9

   To serve, divide rice evenly into individual large shallow soup bowls, spreading rice up sides of bowls.

10. 10

    Add chicken and broth.

11. 11

    Sprinkle each serving with 1 tablespoon green onions and 1 teaspoon cilantro.