Crockpot Chicken Fried Rice
This easy-to-make crockpot chicken fried rice is a cozy, one-pot dinner that combines rice, bite-sized chicken, and pantry staples for a flavorful, comforting meal.
Ingredients
Main Ingredients
- 2 cups long-grain white rice, rinsed Removes surface starch for less gummy rice.
- 1.5 lbs chicken breast, cut into bite-size pieces Thighs work for more richness.
- 3 cups low-sodium chicken broth Use reduced-sodium to control salt.
- 1 cup frozen peas and carrots Add late to keep texture.
- 0.5 cup diced onion
- 3 tbsp low-sodium soy sauce Or tamari for gluten-free.
- 2 tbsp sesame oil Toasted sesame oil adds more aroma.
- 2 cloves garlic, minced
- 1 tsp ground ginger Or 1 tbsp fresh grated ginger.
- 2 large eggs, scrambled Optional — gives classic fried-rice ribbons.
- Green onions, sliced For garnish.
Instructions
Preparation
- Lightly oil the inside of the slow cooker so rice won’t stick.
- Add rinsed rice, bite-sized chicken, chicken broth, diced onion, minced garlic, soy sauce, sesame oil, and ground ginger. Stir briefly to distribute ingredients.
Cooking
- Cover and cook on high for 2½–3 hours or low for 4–5 hours. Check at the lower end of the time ranges — rice should be tender and chicken cooked through.
Finishing Touches
- Stir in frozen peas and carrots during the last 30 minutes of cooking so they heat but stay slightly crisp.
- If using, scramble the eggs in a skillet, then fold them gently into the finished rice to create streaks of cooked egg throughout.
Serving
- Fluff the rice with a fork, taste and adjust seasoning (add a little extra soy or sesame oil if needed), garnish with sliced green onions, and spoon onto plates.
Notes
Don’t lift the lid repeatedly to avoid heat loss; check a chicken piece to confirm it reaches 165°F for safety. Serve family-style with toppings or as a side dish. Can be meal-prepped and stored for future lunches.