Crockpot Chicken Fried Rice Recipe
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.
- 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
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
- Prepare Ingredients: Cube the chicken breasts into bite-size pieces, chop the onion finely, and mince the garlic cloves to release their full flavor.
- 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.
- 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.
- Season: Sprinkle salt and pepper to your liking over the mixture. Stir everything gently to make sure the seasonings are evenly mixed in.
- 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.
- 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.
- 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
Find it online: https://foodbylina.com/crockpot-chicken-fried-rice-recipe/
