Easy Crockpot Chicken Fried Rice
This easy crockpot chicken fried rice is a comforting, hands-off dinner perfect for busy weeknights. Juicy chicken, fluffy rice, and colorful veggies come together in the slow cooker for a crowd-pleasing meal with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 2 cups uncooked long-grain white rice (Jasmine preferred)
- 1 lb boneless, skinless chicken breasts, diced
- 2 1/2 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion (yellow or white)
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1/4 cup soy sauce (low-sodium preferred)
- 1 tbsp sesame oil
- 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
- Salt & pepper to taste
- Optional: 1/2 cup chopped bell pepper
- Optional: 2 tbsp oyster sauce
- Optional: 1/4 cup chopped green onions
Instructions
- Dice chicken breasts into bite-sized pieces. Chop onions, mince garlic, and measure rice and broth. Chop any fresh veggies small.
- Add uncooked rice to the bottom of the slow cooker. Layer diced chicken, onions, garlic, and frozen vegetables on top. Pour chicken broth over, then add soy sauce, sesame oil, ginger, salt, and pepper. Gently mix to combine.
- Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until rice is tender and chicken is cooked through.
- About 15 minutes before rice is done, whisk eggs and scramble in a nonstick skillet over medium heat until set. Break into small pieces and set aside. (Or, push rice aside in crockpot and pour eggs in, cover and cook 10 minutes, then stir.)
- When rice and chicken are done, stir in scrambled eggs and any fresh green onions or bell peppers. Taste and adjust seasoning as needed.
- If rice is undercooked, add 1/4 cup broth and cook another 15 minutes. If chicken seems dry, add extra soy sauce.
- Serve warm, topped with green onions and sesame seeds if desired.
Notes
Rinse rice before cooking for fluffier texture. Add frozen peas and corn in the last 15–20 minutes for best color and crunch. For gluten-free, use tamari instead of soy sauce and skip oyster sauce. Brown rice or quinoa can be substituted with extra broth and longer cook time. Scramble eggs in crockpot for a shortcut. Leftovers keep well and taste even better the next day.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: crockpot chicken fried rice, slow cooker fried rice, easy weeknight dinner, meal prep, family friendly, Asian rice recipe, comfort food