Thai Chicken Big Bowls

Cleaning out my "cookbooklet" stash and posting the recipes I haven't had a chance to try yet. This one sounds yummy and filling. :)

• Ready In: 6 hrs 25 mins
• Serves: 6

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. Place chicken thighs in 3 1/2- to 4-quart slow cooker.
2. Top with garlic, onions, celery, gingerroot, five-spice powder, salt and lemon peel.
3. Add broth.
4. Cover; cook on low setting for 5 to 6 hours.
5. About 30 minutes before serving, cook rice in water as directed on package.
6. With slotted spoon, remove chicken from slow cooker; cool until able to handle.
7. Cut chicken from bones; return chicken to slow cooker.
8. Discard bones.
9. To serve, divide rice evenly into individual large shallow soup bowls, spreading rice up sides of bowls.
10. Add chicken and broth.
11. Sprinkle each serving with 1 tablespoon green onions and 1 teaspoon cilantro.