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