Craving takeout-style fried rice without standing over a hot stove? This Crockpot Chicken Fried Rice delivers all the flavors you love—tender chicken, fluffy rice, and savory soy sauce—with almost no effort. It’s the ultimate comfort dish made even easier thanks to your slow cooker. I tried this recipe on a busy weeknight, tossing everything into my crockpot before heading out, and came home to a kitchen that smelled just like my favorite Chinese restaurant. The rice turns out perfectly cooked, the chicken stays juicy, and the veggies add a touch of color and crunch. Whether you’re meal prepping for the week or feeding a crowd, this slow-cooked fried rice is hearty, flavorful, and unbelievably simple.
Why You’ll Love This Recipe
This recipe takes all the guesswork out of making fried rice. No scrambling over timing or frying each ingredient separately—the crockpot does it for you. It’s family-friendly, budget-friendly, and makes enough for leftovers that taste even better the next day. Plus, it’s fully customizable, so you can adjust the protein, veggies, or sauces to match your cravings.
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Crockpot Chicken Fried Rice: Effortless Comfort with a Takeout Twist
- Total Time: 4 hrs 10 mins
- Yield: 6 servings
- Diet: Halal
Description
Crockpot Chicken Fried Rice is a simple, hands-off version of the takeout favorite — featuring tender chicken, fluffy rice, vegetables, and savory soy flavors, all cooked together in the slow cooker. It’s an easy and delicious family-friendly meal with minimal effort!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (cut into small cubes)
- 2 cups uncooked jasmine or long-grain rice
- 3 cups low-sodium chicken broth
- 1 cup frozen peas and carrots
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 green onions, sliced (for garnish)
Instructions
- Spray the inside of your crockpot with non-stick cooking spray.
- Add uncooked rice, chicken broth, diced chicken, onion, garlic, peas, carrots, soy sauce, oyster sauce (if using), sesame oil, salt, and pepper.
- Stir all ingredients together until evenly mixed.
- Cover and cook on low for 3–4 hours or until rice is tender and chicken is cooked through. (Check around 3 hours to avoid overcooking.)
- When done, make a small well in the center of the rice. Pour in the beaten eggs, cover, and let cook for another 10–15 minutes until eggs are set.
- Stir eggs into the rice mixture until evenly distributed.
- Garnish with sliced green onions before serving.
Notes
- Use pre-cooked rotisserie chicken for a shortcut — add it in during the last 30 minutes.
- Add extra veggies like corn, bell peppers, or broccoli for more color and nutrition.
- To make it spicy, add a teaspoon of sriracha or red pepper flakes.
- For extra flavor, drizzle with additional sesame oil or soy sauce before serving.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian / American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs – The protein star of the dish, becoming tender and flavorful as it cooks.
Uncooked long-grain white rice – Provides the perfect texture for fried rice; it absorbs the savory broth beautifully while staying fluffy.
Chicken broth – Infuses the rice with rich flavor and ensures even cooking in the crockpot.
Soy sauce – Adds that classic umami depth essential to any fried rice dish.
Oyster sauce (optional) – A touch of sweetness and complexity that elevates the flavor.
Frozen mixed vegetables – Peas, carrots, and corn bring color, nutrition, and crunch without extra prep.
Garlic and onion – Aromatic essentials that deepen the savory base of the dish.
Sesame oil – Adds a subtle nuttiness and authentic Asian flavor to the finished dish.
Eggs – Lightly scrambled and stirred in at the end for that classic fried rice texture.
Green onions – Freshly chopped for garnish, adding brightness and crunch.
Salt and black pepper – Simple seasonings to balance and enhance the overall taste.
Directions
- Prepare the ingredients: Rinse the rice under cold water to remove excess starch. Dice the chicken into bite-sized pieces and mince the garlic and onion.
- Add to the crockpot: Place the chicken, rice, garlic, onion, soy sauce, chicken broth, and oyster sauce (if using) into the crockpot. Stir well to combine.
- Cook: Cover and cook on low for 3–4 hours or until the rice is tender and the chicken is cooked through. Stir halfway through cooking if possible to prevent sticking.
- Add vegetables: During the last 30 minutes, stir in the frozen mixed vegetables. Continue cooking until they’re tender.
- Scramble eggs: In a separate skillet, lightly scramble the eggs. Stir them into the crockpot during the final 10 minutes of cooking.
- Finish with flavor: Drizzle sesame oil over the top and season with salt and pepper to taste.
- Serve: Fluff the rice with a fork, garnish with chopped green onions, and enjoy hot.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people and takes about 4 hours total—10 minutes of prep and 3½–4 hours of slow cooking.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of water or soy sauce to restore moisture. It also freezes beautifully for up to 2 months—just thaw overnight and reheat before serving.
Variations and Customizations
Beef Fried Rice – Swap chicken for thinly sliced beef for a heartier version.
Shrimp Fried Rice – Stir in cooked shrimp at the end for a seafood twist.
Vegetarian Option – Omit the chicken and use vegetable broth instead for a meat-free meal.
Spicy Fried Rice – Add chili paste or Sriracha for a bold kick of heat.
Teriyaki Style – Replace soy sauce with teriyaki sauce for a sweeter, glazed flavor.
Brown Rice Version – Substitute white rice with brown rice, but increase cooking time by 1–2 hours.
Pineapple Chicken Fried Rice – Add pineapple chunks for a tropical, sweet-savory balance.
Low-Sodium Option – Use low-sodium soy sauce and broth to control salt levels.
Kimchi Fried Rice – Stir in a few tablespoons of chopped kimchi for a tangy, spicy twist.
Bacon Fried Rice – Mix in crisped bacon bits for smoky flavor and crunch.
FAQs
Can I use cooked rice instead of uncooked rice?
It’s best to use uncooked rice so it can absorb the broth and flavors as it cooks.
Will the rice get mushy in the crockpot?
Not if you use long-grain rice and cook on low heat—avoid stirring too often.
Can I use jasmine or basmati rice?
Yes, both work well and add subtle aromatic flavor.
How can I make it gluten-free?
Use tamari or gluten-free soy sauce and ensure your broth is gluten-free.
Can I double this recipe?
Yes, but increase cooking time slightly and make sure your crockpot is large enough.
What’s the best way to add spice?
Add a drizzle of chili oil or a spoonful of Sriracha at the end.
Can I skip the eggs?
Yes, though they add great texture and protein; tofu can be a good substitute.
Do I need to sear the chicken first?
No, but browning it briefly in a pan before adding enhances flavor.
Can I add fresh vegetables?
Absolutely—just add them during the last 30 minutes so they stay crisp.
How can I keep the rice from sticking?
Lightly grease the crockpot before cooking and stir halfway through if possible.
Conclusion
This Crockpot Chicken Fried Rice is proof that comfort food doesn’t need to be complicated. It combines all the flavors of your favorite takeout dish with the ease of slow cooking. Perfectly seasoned, satisfying, and endlessly adaptable, it’s a recipe you’ll return to week after week. Whether you’re meal prepping or feeding a hungry family, this set-it-and-forget-it fried rice guarantees warm, delicious results every time.
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