Crockpot Chicken Fried Rice Recipe

Introduction

This Crockpot Chicken Fried Rice is a simple and satisfying meal that combines tender chicken with flavorful rice and vegetables. It’s perfect for busy days when you want a hands-off, comforting dinner. Just set it, forget it, and enjoy a delicious home-cooked meal.

Ingredients

• 2 cups cooked rice
• 1 lb boneless, skinless chicken breasts, cubed
• 1/2 cup soy sauce
• 1/2 cup frozen peas and carrots
• 2 eggs, scrambled
• 2 green onions, sliced

Instructions

1. Step 1: Add the cubed chicken, soy sauce, and frozen peas and carrots to the crockpot. Stir gently to combine.
2. Step 2: Cook on low for 4 hours, allowing the flavors to meld and the chicken to become tender.
3. Step 3: During the last 30 minutes of cooking, stir in the cooked rice, scrambled eggs, and sliced green onions. Mix well and continue cooking until heated through.

Tips & Variations

• Use day-old rice for best texture—it won’t become mushy in the crockpot.
• Try adding a splash of sesame oil or a pinch of garlic powder for extra flavor.
• For a vegetable boost, add bell peppers or mushrooms along with the peas and carrots.
• Swap chicken breasts with thighs for a juicier result.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh peas and carrots work well; just chop them small so they cook through in the crockpot.

Is it necessary to scramble the eggs separately?

Scrambling the eggs beforehand helps them cook evenly and mix better with the rice, but you can also add beaten eggs directly to the crockpot during the last 30 minutes if you prefer.

Crockpot Chicken Fried Rice Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

This Crockpot Chicken Fried Rice is a simple and convenient twist on the classic takeout favorite. Tender chicken, savory soy sauce, and colorful peas and carrots slowly cook together in the crockpot, then mixed with fluffy rice, scrambled eggs, and fresh green onions for a delicious, hands-off meal perfect for busy days.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb boneless, skinless chicken breasts, cubed
• 1/2 cup frozen peas and carrots
• 2 green onions, sliced

Base Ingredients

• 2 cups cooked rice
• 2 eggs, scrambled

Seasonings

• 1/2 cup soy sauce

Instructions

1. Prepare the Crockpot: Place the cubed chicken breasts, soy sauce, and frozen peas and carrots into the crockpot. Stir lightly to combine the ingredients evenly.
2. Cook the Chicken and Vegetables: Set the crockpot to cook on low heat for 4 hours to allow the chicken to become tender and the flavors to blend well.
3. Add Rice, Eggs, and Green Onions: About 30 minutes before the cooking time ends, stir in the cooked rice, scrambled eggs, and sliced green onions. Mix thoroughly to combine and let everything heat through and meld.
4. Finish and Serve: After the last 30 minutes of cooking, check that everything is heated evenly and the chicken is fully cooked. Serve warm.

Notes

• Use day-old rice if possible for best texture, as freshly cooked rice can become mushy.
• Feel free to add other vegetables like bell peppers or corn to customize your fried rice.
• Adjust soy sauce amount to taste, especially if you prefer a lower sodium option.
• Scramble the eggs separately before adding to prevent overcooking and achieve a better texture.
• For a spicier version, add a dash of crushed red pepper or chopped chili.

Keywords: crockpot chicken fried rice, slow cooker fried rice, easy chicken recipe, crockpot dinner, Asian slow cooker meal, chicken and rice, one pot meal, comfort food