Thai Chicken Big Bowls

 

8

bone-in chicken thighs (about 2 lb), skin removed

2

cloves garlic, finely chopped

1

large onion, chopped (1 cup)

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

3 1/2

cups Progresso® gluten free chicken broth (from 32-oz carton)

2

cups uncooked regular long-grain white rice

4

cups water

6

medium green onions, sliced (6 tablespoons)

6

teaspoons chopped fresh cilantro

• 1 Spray 3- to 4-quart slow cooker with cooking spray (without flour). In slow cooker, place chicken. Top with garlic, onion, celery, gingerroot, five-spice powder, salt and lemon peel. Add broth.
• 2 Cover; cook on Low heat setting 5 to 6 hours.
• 3 About 30 minutes before serving, cook rice in water as directed on package. With slotted spoon, remove chicken from slow cooker. When cool enough to handle, cut chicken from bones; return chicken to slow cooker. Discard bones.
• 4 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.