CROCKPOT CHICKEN FRIED RICE!

I’ll never forget the potlucks at my Aunt Carol’s house. There were always so many amazing dishes, but the one that everyone fought over was her fried rice. I remember trying to recreate it myself, slaving over a hot wok, and never quite getting it right. That’s why I was so thrilled when I discovered how to make incredible Easy Crockpot Chicken Fried Rice! Today, I’m sharing all my secrets for the most amazing, hands-off, flavor-packed Easy Crockpot Chicken Fried Rice you’ll ever make!

The Easiest Crockpot Chicken Fried Rice Recipe EVER!

Okay, friends, let’s talk about convenience. And flavor. And deliciousness. This Crockpot Chicken Fried Rice recipe checks all the boxes. I’m seriously obsessed with it because it’s so incredibly easy to throw together, and it always comes out perfectly. Plus, it’s a huge crowd-pleaser, which makes it perfect for weeknight dinners or potlucks (just like Aunt Carol’s!).

Why You’ll LOVE This Recipe:

• Hands-off Cooking: Let your slow cooker do all the work! No more standing over a hot stove, stirring constantly.
• Packed with Flavor: This recipe is bursting with savory, umami goodness. We’re talking soy sauce, sesame oil, garlic, ginger – all the good stuff!
• Customizable: Add your favorite veggies! Carrots, peas, corn, broccoli – the possibilities are endless.
• Budget-Friendly: Chicken and rice are staples in most households, making this a very affordable meal.
• Meal Prep Friendly: This Crockpot Chicken Fried Rice reheats beautifully, making it perfect for meal prepping.

Ingredients You’ll Need

Alright, let’s gather our ingredients! Don’t worry, you probably already have most of these in your pantry and fridge.

• Chicken Breasts: I prefer boneless, skinless chicken breasts for this recipe. You can also use chicken thighs if you prefer a richer flavor.
• Cooked Rice: This is key! Using cooked rice prevents the fried rice from becoming mushy. Day-old rice works best.
• Soy Sauce: This is the foundation of our savory flavor. Use low-sodium soy sauce to control the saltiness.
• Sesame Oil: A little goes a long way! Sesame oil adds a nutty, aromatic flavor that is essential for fried rice.
• Garlic & Ginger: Freshly minced garlic and ginger add a pungent, flavorful kick.
• Onion: Diced onion adds sweetness and depth of flavor.
• Frozen Peas & Carrots: These are a classic addition to fried rice, and they’re super convenient to use.
• Eggs: Scrambled eggs add protein and richness to the fried rice.
• Green Onions: For garnish and a fresh, oniony flavor.
• Chicken Broth: This helps to keep the chicken moist and adds flavor.
• Optional Add-ins: Cooked ham or shrimp, diced bell peppers, broccoli florets, water chestnuts. Get creative!

Step-by-Step Instructions: Let’s Get Cooking!

Okay, are you ready to make some magic? Let’s do it! I’m going to walk you through each step, so don’t worry if you’re a beginner. This is foolproof, I promise!

Step 1: Prepare the Chicken

1. Place the chicken breasts in the bottom of your crockpot.
2. In a bowl, whisk together the soy sauce, sesame oil, minced garlic, minced ginger, and chicken broth.
3. Pour the sauce over the chicken breasts.

Step 2: Slow Cook the Chicken

1. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
2. Once the chicken is cooked, shred it with two forks directly in the crockpot.

Step 3: Add the Rice and Veggies

1. Add the cooked rice and frozen peas and carrots to the crockpot.
2. Stir everything together well to combine.

Step 4: Cook the Eggs

1. In a separate skillet, scramble the eggs over medium heat until cooked through.
2. Add the scrambled eggs to the crockpot.

Step 5: Final Touches

1. Stir everything together one last time to ensure all the ingredients are evenly distributed.
2. Garnish with chopped green onions.
3. Serve immediately and enjoy!

Tips for the BEST Crockpot Chicken Fried Rice

Here are a few of my secret tips and tricks to make sure your Crockpot Chicken Fried Rice is absolutely perfect every time!

• Use Cooked Rice: I can’t stress this enough! Using uncooked rice will result in mushy fried rice. Day-old rice is ideal because it’s drier and less likely to clump together.
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Check the chicken for doneness after 6 hours on low or 3 hours on high.
• Adjust the Sauce to Your Taste: If you prefer a saltier fried rice, add a little extra soy sauce. If you like it sweeter, add a touch of honey or brown sugar.
• Get Creative with Add-ins: Don’t be afraid to experiment with different veggies and proteins. This recipe is very versatile!
• For Extra Flavor, Toast the Rice: Once you stir in the cooked rice, you can let it sit in the crockpot on “warm” for about 15-20 minutes. This will allow the rice to toast slightly and develop a deeper, more complex flavor. Just be sure to stir it occasionally to prevent sticking.

Variations to Try

Want to mix things up a bit? Here are some fun variations on this classic recipe!

• Shrimp Fried Rice: Substitute cooked shrimp for the chicken.
• Ham Fried Rice: Add diced cooked ham to the crockpot along with the rice and veggies.
• Spicy Fried Rice: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
• Vegetarian Fried Rice: Omit the chicken and add extra veggies, such as mushrooms, bell peppers, and zucchini.
• Pineapple Fried Rice: Add chunks of pineapple for a sweet and tangy twist.

Serving Suggestions

This Crockpot Chicken Fried Rice is a complete meal in itself, but here are a few serving suggestions to take it to the next level!

• Serve with Egg Rolls or Spring Rolls: These crispy appetizers are the perfect complement to fried rice.
• Top with a Fried Egg: A runny yolk adds richness and flavor.
• Serve with a Side of Steamed Broccoli: A healthy and delicious addition to the meal.
• Drizzle with Sriracha Mayo: A creamy and spicy sauce that adds a kick.

Making it Ahead and Storing

This Crockpot Chicken Fried Rice is perfect for meal prepping! You can easily make it ahead of time and store it in the fridge or freezer.

• To Store in the Fridge: Let the fried rice cool completely before transferring it to an airtight container. Store in the fridge for up to 3-4 days.
• To Freeze: Let the fried rice cool completely before transferring it to a freezer-safe container. Store in the freezer for up to 2-3 months.
• To Reheat: Reheat in the microwave or in a skillet over medium heat. Add a splash of water or broth if needed to prevent it from drying out.

Oh, and while we’re on the subject of easy dinners, have you tried TACO RICE BOWL MAGIC? It’s another fantastic way to use up leftover rice and create a delicious, satisfying meal! It’s another recipe that’s sure to become a weeknight staple.

Speaking of chicken, if you’re looking for another super simple chicken dish, you should definitely check out my SLOW COOKER LEMON CHICKEN. It’s so flavorful and requires minimal effort. Just throw everything in the slow cooker and let it do its thing!

And if you’re craving a delicious pasta dish, my HONEY PEPPER CHICKEN PASTA is a must-try! It’s sweet, savory, and a little bit spicy – a flavor combination that’s simply irresistible. It’s a recipe that’s perfect for a cozy night in. Or, for another amazing chicken bowl recipe, give my Bang Bang Chicken Bowl a shot!

Finally, for something a little more casserole-esque, try my Forgotten Chicken and Rice Casserole or my Creamy Chicken and Rice Casserole! These are both comforting, easy-to-make dishes that are perfect for a family dinner.

Conclusion

There you have it – my super simple, utterly delicious Easy Crockpot Chicken Fried Rice recipe! I’m so excited for you to try it and see how easy it is to create a flavorful, satisfying meal with minimal effort. I promise this will become a new family favorite. So, grab your ingredients, dust off your crockpot, and get ready to enjoy the best Crockpot Chicken Fried Rice you’ve ever had! Happy cooking, my friends!

Crockpot Chicken Fried Rice

This Crockpot Chicken Fried Rice recipe is a hands-off, flavor-packed meal that’s perfect for busy weeknights or potlucks. Simply combine chicken, rice, vegetables, and savory seasonings in your slow cooker for an easy and delicious dish the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Asian-inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 3 cups cooked rice day-old preferred
• 1/2 cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 medium onion, diced
• 1 cup frozen peas and carrots
• 4 large eggs
• 1/4 cup green onions, chopped
• 1/2 cup chicken broth
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil for scrambling eggs

Equipment

• Crockpot (Slow Cooker)
• Large bowl
• whisk
• measuring cups and spoons
• Two forks
• skillet
• spatula
• cutting board
• knife

Method

 

1. Place the chicken breasts in the bottom of your crockpot.
2. In a large bowl, whisk together the soy sauce, sesame oil, minced garlic, minced ginger, black pepper and chicken broth.
3. Pour the sauce over the chicken breasts.
4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
5. Once the chicken is cooked, shred it with two forks directly in the crockpot.
6. Add the cooked rice and frozen peas and carrots to the crockpot.
7. Stir everything together well to combine.
8. In a separate skillet, heat vegetable oil over medium heat. Scramble the eggs until cooked through.
9. Add the scrambled eggs to the crockpot.
10. Stir everything together one last time to ensure all the ingredients are evenly distributed.
11. Garnish with chopped green onions.
12. Serve immediately and enjoy!

Notes

For best results, use day-old rice to prevent mushiness. To add more flavor, toast the rice in the crockpot on warm for 15-20 minutes after stirring it in, stirring occasionally to prevent sticking. You can also customize this recipe by adding your favorite vegetables, such as diced bell peppers, broccoli florets, or water chestnuts. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Reheat in the microwave or in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying out.