As much as I love a cheeky Chinese takeout, I love making it at home even more! This easy crockpot chicken fried rice is the perfect thing to satisfy those cravings without leaving the house. Full of tender chicken, fragrant Jasmine rice, and veggies, this recipe is not only delicious but also budget-friendly. Grab your slow cooker because I know you’ll love this one!
Slow Cooker Chicken Fried Rice Recipe
I was making chicken fried rice one day when I wondered, what if I could cut down on the prep time a bit? That’s when it hit me – use a crockpot! I wasn’t sure how it would turn out, but I’m glad I tried it because the results are amazing. The chicken comes out so tender and flavorful, and the rice absorbs all the delicious teriyaki sauce flavor. And there’s only 15 minutes of prep work, so this recipe is also hands-off and perfect for my busy family!
I’ve kept the ingredients list nice and short, using mostly pantry staples and a few fresh ingredients. Anytime I can skip a trip to the grocery store, I’m all for it!
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How to Store and Reheat
I like to serve this rice fairly soon after it’s made, but leftovers keep well in an airtight container in the fridge for up to 3 days. Leftover crockpot chicken fried rice can be reheated slowly on the stovetop to serve. When reheating, I like to add a tablespoon or two of water to loosen the mixture back up, as rice can dry out a little when sitting.
How to Freeze
This recipe also freezes well! I usually portion the leftovers into individual servings and freeze them in ziplock bags or airtight containers. I let them thaw in the fridge overnight and reheat as needed for a quick and easy meal.
Recipe Tip!
If you like a little extra texture to your chicken, you can pan-sear it (but don’t cook it through!) to create that crispy outside before adding it to the crockpot.
Top Reader Review
“Don’t normally review receipts but this an exception-absolutely gorgeous flavours didn’t change a thing and can honestly say best dish I’ve eaten in a long time.
Complete hit from the many people it fed.
Thanks so much for perfect ingredients list.” -Gail
Crockpot Chicken Fried Rice Recipe
Ingredients
- 1 cup Teriyaki sauce
- 3 boneless, skinless chicken breasts
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 yellow onion diced
- 2 teaspoons minced garlic
- 3 tablespoons toasted sesame seed oil
- 3 cups long grain jasmine rice *
- 3 cups frozen peas and carrots (12 ounce bag)**
- 3 large eggs
- 4 tablespoons soy sauce ***
Optional toppings:
- Green onions
- Sesame seeds
Instructions
- Pour teriyaki sauce into slow cooker. Season chicken breasts with salt and pepper then add to slow cooker.1 cup Teriyaki sauce, 3 boneless, skinless chicken breasts, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Place diced onions and minced garlic on top of chicken.1 yellow onion, 2 teaspoons minced garlic
- Drizzle toasted sesame seed oil over chicken.3 tablespoons toasted sesame seed oil
- Set crockpot on HIGH and cook for 3 hours.
- While the chicken is cooking, prepare rice according to directions on the package. Cool to room temperature.3 cups long grain jasmine rice
- When chicken is cooked, switch Crockpot to WARM function. Dice chicken into bite sized pieces, then place back into the slow cooker.
- Add rice, frozen peas and carrots, and soy sauce. Stir well to combine. Place lid on slow cooker.3 cups frozen peas and carrots, 4 tablespoons soy sauce
- Lightly scramble and cook eggs in a skillet, then add to rice mixture.3 large eggs
- Serve warm with green onions and sesame seeds.Green onions, Sesame seeds
Notes
- Use cooked and cooled rice for this recipe. If the rice is still hot, it’ll go mushy when added to the crockpot.
- It may sound tempting to toss minute rice into this dish, but it just won’t work! I recommend cooking the rice the day before and chilling it in the fridge overnight to save time on the day.
- Feel free to add in other veggies. Bell peppers or mushrooms both work great.
How to Make Crockpot Chicken Fried Rice Step by Step
Season the Chicken: Add 1 cup of Teriyaki sauce to your crockpot and season 3 skinless, boneless chicken breasts with ¼ teaspoon salt and ¼ black pepper. Add the seasoned chicken breasts to the crockpot with the Teriyaki sauce.
Cook the Chicken: Pour 1 diced yellow onion and 2 teaspoons of minced garlic on top of the chicken breasts in the crockpot. Drizzle 3 tablespoons of toasted sesame seed oil over the chicken and cook on HIGH for 3 hours.
Prepare the Rice: As your chicken cooks in the crockpot, prepare 3 cups of long-grain jasmine rice according to the package instructions. Let the rice cool to room temperature before the chicken is cooked.
Add the Veggies: Turn your crockpot to the WARM function once the chicken is cooked. Remove the chicken and cut it into bite-sized pieces. Return the chicken to the crockpot. Add the cooked jasmine rice, 3 cups of frozen peas and carrots, and 2 tablespoons of soy sauce. Mix to combine, and pop the lid back on so everything can warm through.
Scramble the Eggs: Scramble 3 large eggs in a skillet. Once cooked, add them to the crockpot and mix everything together.
Serve: Turn off the crockpot and (optional) serve with sliced green onions and sesame seeds!
Ok! I love this recipe, but what can we do about the sodium levels? 1000 mg for a serving is high, but 2000 mg is about a whole day’s serving of salt! I know the teriyaki and soy sauce are the main contributors to this! I would prefer not to use the less sodium versions if possible! Anyone know of any substitutes? Thanks
You can definitely try to find some low sodium subs!
After we removed the 4 tbsp of soy sauce the family loved it. The soy sauce overwhelmed any other flavor. They liked it with just teriyaki sauce. I left the soy sauce up to the diner, and everyone was happy. Very easy and highly recommend with reducing the amount of soy sauce.
We’re glad you found a method that better suits your tastes! Thanks so much for sharing!
Amazing and easy
Made this recipe for work it was a big hit. Will make again !
I’m so happy to hear you all enjoyed it!
Don’t normally review receipts but this an exception-absolutely gorgeous flavours didn’t change a thing and can honestly say best dish I’ve eaten in a long time.
Complete hit from the many people it fed.
Thanks so much for perfect ingredients list
I’m so happy to hear you loved this recipe, Gail! Thanks so much for stopping by!
How long do you cook everything after you’ve added the frozen veggies?
Just let it cook while you scramble the eggs!
I am confused on “cooking the chicken” in the crockpot in so little time. I’ve never used my crockpot in that way. Is this a special crock pot? TIA
Hi Joan, most crockpots have both a “HIGH” and a “LOW” heat setting. We’re using the “HIGH” heat setting to cook the chicken in just 3 hours!