Thai Chicken Big Bowls

• 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
• 12 teaspoon salt
• 12 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

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.

chicken, garlic, onion, celery, gingerroot, spice powder, salt, chicken broth, longgrain white rice, water, green onions, fresh cilantro

Taken from www.food.com/recipe/thai-chicken-big-bowls-272496 (may not work)