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Crockpot chicken fried rice
Isla Marie

Crockpot Chicken Fried Rice

Crockpot Chicken Fried Rice is an easy, hands-off version of a classic takeout favorite. Tender chicken, fluffy rice, vegetables, and eggs cook together in a slow cooker for a savory, comforting meal that’s perfect for busy days, meal prep, or family dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Dish
Cuisine: American, Asian-Inspired
Calories: 410
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ lb boneless skinless chicken breasts or thighs, diced
  • 1½ cups long-grain white rice rinsed
  • 3 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • ½ cup onion finely chopped
  • 1 cup frozen peas and carrots
  • 2 large eggs lightly beaten
  • Salt to taste
  • Black pepper to taste
  • Optional: sliced green onions for garnish

Equipment

  • Crockpot / Slow Cooker
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spoon or spatula

Method
 

  1. Add diced chicken, garlic, and onion to the crockpot. Season lightly with salt and black pepper.
  2. Stir in rinsed rice, chicken broth, soy sauce, and sesame oil until evenly combined.
  3. Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until rice is tender and liquid is mostly absorbed.
  4. Stir in frozen peas and carrots. Cover and cook for 15–20 minutes until vegetables are heated through.
  5. Pour beaten eggs into the crockpot and stir gently. Cover and cook for 10–15 minutes, stirring once, until eggs are fully set.
  6. Taste and adjust seasoning with additional soy sauce or pepper if needed. Garnish before serving.

Video

Notes

  • Long-grain white rice works best for texture
  • Avoid overcooking to prevent mushy rice
  • Add cooked chicken late if using leftovers
  • A splash of broth helps when reheating