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Easy crockpot chicken fried rice is a simple and delicious weeknight meal, featuring chicken, rice, vegetables, and savory flavors cooked together in a slow cooker.

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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.