Crockpot Chicken Fried Rice Recipe

Introduction

This Crockpot Chicken Fried Rice recipe is a hands-off way to enjoy a classic takeout favorite right at home. With tender chicken, vibrant vegetables, and fragrant seasonings, it’s perfect for busy days when you want comfort without the fuss.

Ingredients

• 2 cups Long-Grain White Rice (brown rice can be substituted, adjusting cooking time and liquid)
• 1 pound Boneless, Skinless Chicken Breasts (consider marinating for extra flavor)
• 2 large Eggs (for a vegetarian option, use tofu instead)
• 1 cup Frozen Peas and Carrots
• 1 medium Onion (yellow or white varieties work best for sweetness)
• 3 cloves Garlic (fresh is ideal, but garlic powder can substitute in a pinch)
• 2 stalks Green Onions (great for garnishing)
• 1/4 cup Soy Sauce (swap with tamari for a gluten-free option)
• 2 tablespoons Sesame Oil (peanut or vegetable oil can be used as a substitute)
• 4 cups Chicken Broth (vegetable broth is a good substitute for a vegetarian dish)
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: Prepare Ingredients by cubing the chicken, chopping the onion, and mincing the garlic.
2. Step 2: Combine in Slow Cooker by adding the rice, cubed chicken, frozen peas and carrots, chopped onion, and minced garlic to the Crockpot. Stir gently to mix evenly.
3. Step 3: Make Sauce by whisking soy sauce, sesame oil, and chicken broth together in a separate bowl. Pour over ingredients in the Crockpot.
4. Step 4: Season with salt and pepper to taste, then stir to distribute seasonings evenly.
5. Step 5: Cook by covering the Crockpot and setting it to low for 4 to 5 hours.
6. Step 6: Add beaten eggs to the slow cooker and cook for an additional 15 to 20 minutes, stirring gently to incorporate.
7. Step 7: Fluff the rice and garnish with sliced green onions before serving.

Tips & Variations

• For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
• Use brown rice by increasing the cooking time and broth amount slightly to ensure it cooks through.
• Substitute tofu for eggs and broth for a vegetarian version.
• Add a splash of rice vinegar or a sprinkle of crushed red pepper flakes for added tang or heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you’ll need to increase both the cooking time and the amount of liquid to ensure it cooks thoroughly.

Can this dish be made vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and replace the chicken and eggs with tofu for a vegetarian-friendly version.

Crockpot Chicken Fried Rice Recipe

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★★★★★

4.5 from 125 reviews

This Crockpot Chicken Fried Rice recipe offers a hands-off, easy way to enjoy the classic takeout favorite with minimal effort. Combining tender chicken, long-grain white rice, vegetables, and a savory soy-sesame sauce, this dish is cooked slowly in a Crockpot to develop deep flavors and perfectly cooked rice. It’s perfect for busy days when you want a comforting, satisfying meal without the fuss of stovetop frying.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups Long-Grain White Rice (brown rice can be substituted, adjust cooking time and liquid accordingly)
• 1 pound Boneless, Skinless Chicken Breasts, cubed
• 1 cup Frozen Peas and Carrots
• 1 medium Onion, chopped (yellow or white)
• 3 cloves Garlic, minced
• 2 large Eggs, beaten (or tofu for vegetarian option)
• 2 stalks Green Onions, sliced for garnish

Sauce and Seasonings

• 1/4 cup Soy Sauce (or tamari for gluten-free)
• 2 tablespoons Sesame Oil (can substitute peanut or vegetable oil)
• 4 cups Chicken Broth (or vegetable broth for vegetarian variation)
• Salt, to taste
• Pepper, to taste

Instructions

1. Prepare Ingredients: Cube the chicken breasts into bite-size pieces, chop the onion finely, and mince the garlic cloves to release their full flavor.
2. Combine in Slow Cooker: Place the rice, cubed chicken, frozen peas and carrots, chopped onion, and minced garlic into the Crockpot. Gently stir to evenly distribute all the ingredients.
3. Make Sauce: In a separate bowl, whisk together soy sauce, sesame oil, and chicken broth until well combined. Pour this sauce mixture over the contents in the Crockpot.
4. Season: Sprinkle salt and pepper to your liking over the mixture. Stir everything gently to make sure the seasonings are evenly mixed in.
5. Cook: Cover the Crockpot with its lid and set it to low heat. Cook for 4 to 5 hours, allowing the rice to absorb the broth and the chicken to cook thoroughly.
6. Add Eggs: After the initial cooking time, pour the beaten eggs into the Crockpot, stirring them in gently. Continue cooking for an additional 15 to 20 minutes until the eggs are fully set and incorporated.
7. Fluff and Garnish: Stir the finished fried rice gently to fluff the grains and mix the ingredients completely. Garnish with sliced green onions before serving for a fresh, vibrant finish.

Notes

• To make this recipe vegetarian, substitute chicken broth with vegetable broth and use tofu instead of eggs and chicken.
• You can swap soy sauce with tamari for a gluten-free version.
• Brown rice may be used but will require longer cooking times and additional liquid.
• Marinating chicken prior to cooking can add extra flavor.
• Adjust salt according to the saltiness of your broth and soy sauce.

Keywords: Crockpot chicken fried rice, slow cooker fried rice, easy chicken fried rice, one pot rice recipe, asian crockpot recipe