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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h45m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- Cover; cook on low setting for 5 to 6 hours.
- 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.
- 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 Facts : Calories 430, Carbohydrate 58 g, Cholesterol 60 mg, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 860 mg, Sugar 2 g
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