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Crockpot Chicken Fried Rice

  • Author: Avery
  • Total Time: About 4–5 hours
  • Yield: 4 servings 1x
  • Diet: Gluten-free adaptable (use tamari or gluten-free soy sauce)

Description

This Crockpot Chicken Fried Rice is a fuss-free twist on a takeout favorite. Tender slow-cooked chicken, veggies, and fluffy rice soak up savory soy and nutty sesame flavors, all finished with soft scrambled egg and fresh green onion. Toss everything in the crockpot, set it, and come back to a comforting, family-friendly dinner that tastes like it took all day but barely needs any hands-on time.

Ingredients

Scale
  • 2 cups cooked rice (preferably day-old, white or jasmine)
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 cup frozen peas and carrots
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons sesame oil (toasted, if available)
  • 2 eggs, beaten
  • 1/4 cup green onions, sliced
  • Salt and black pepper, to taste
  • Optional: 1–2 teaspoons grated fresh ginger, for extra flavor
  • Optional: red pepper flakes or a dash of hot sauce, to taste

Instructions

  1. Lightly grease the crockpot insert with nonstick spray or a thin layer of oil to prevent sticking.
  2. Add the diced chicken, frozen peas and carrots, chopped onion, minced garlic, soy sauce, and sesame oil to the crockpot. If using, add grated ginger and a pinch of red pepper flakes. Stir well so the chicken is evenly coated in the sauce.
  3. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and very tender.
  4. Once the chicken is done, use two forks to shred or roughly break it into bite-size pieces directly in the crockpot. Stir to distribute the meat and veggies evenly in the cooking liquid.
  5. Add the cooked, cooled rice to the crockpot. Gently fold it into the chicken mixture until everything is well combined and the rice is coated in sauce. Break up any large clumps of rice as you stir.
  6. Make a shallow well in the center of the mixture. Pour the beaten eggs into the well, cover, and cook on HIGH for 15–20 minutes, or until the eggs are just set and cooked through.
  7. Once the eggs are cooked, stir the mixture well to break up the egg and distribute it throughout the rice.
  8. Stir in the sliced green onions. Taste and season with salt and black pepper as needed, and add a splash more soy sauce or sesame oil if desired.
  9. Serve hot straight from the crockpot, garnished with extra green onions or sesame seeds if you like.

Notes

  • For best texture, use chilled day-old rice; freshly cooked rice can turn mushy in the crockpot.
  • Low-sodium soy sauce helps keep the dish flavorful without becoming too salty taste before adding extra salt.
  • If the mixture looks a little dry after adding rice, drizzle in 1–2 tablespoons of water or chicken broth and stir.
  • Prep Time: 10 minutes
  • Cook Time: 4–5 hours (low) or 2–3 hours (high)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 750 mg (varies with soy sauce)
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 170 mg

Keywords: crockpot chicken fried rice, slow cooker fried rice, easy weeknight dinner, takeout fake-out, meal prep chicken and rice

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Find it online: https://averyrecipes.com/crockpot-chicken-fried-rice/