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Slow-Cooker Thai Chicken & Rice Bowls

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By Betty Crocker Kitchens
Updated Mar 17, 2015
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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.

Slow-Cooker Thai Chicken & Rice Bowls

  • Prep Time 25 min
  • Total 6 hr 45 min
  • Servings 6
  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Cover; cook on low setting for 5 to 6 hours.
  • Step 
    3
    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.
  • Step 
    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.

Nutrition

430 Calories
9g Total Fat
29g Protein
58g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
430
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
60mg
20%
Sodium
860mg
36%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
4%
Sugars
2g
Protein
29g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
26%
26%
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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