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
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
-
Step1Place 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.
-
Step2Cover; cook on low setting for 5 to 6 hours.
-
Step3About 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.
-
Step4To 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;Tips from the Betty Crocker Kitchens
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