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 fried rice recipe is delicious and budget-friendly. Grab your slow cooker because I know you’ll love this one!
Top Reader Reviews
I thought this was delicious. I made in crockpot till adding rice and chicken back in, and then refrigerated till the following day. I reheated quickly in a large skillet and it made enough for 8 with other dishes. I did not add the soy sauce but had it available. Loved the idea of making ahead and freezing in smaller portions as needed. Yum!
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Made this recipe for work it was a big hit. Will make again !
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Slow Cooker Chicken Fried Rice
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 Crock Pot! I wasn’t sure how it would turn out, but I’m glad I tried it because the results are amazing. The bites of chicken come 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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A Few Minutes of Searing Perfects this Dish
If you like a little extra texture to your chicken, you can pan-sear it to create a crisp skin before adding it to the Crockpot. Just a few minutes to brown it, but don’t cook it through yet.
Crockpot Chicken Fried Rice Recipe
Equipment
- Crockpot
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
- Season chicken breasts with salt and pepper.3 boneless, skinless chicken breasts, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour teriyaki sauce into slow cooker.1 cup Teriyaki sauce
- Add chicken to slow cooker.
- 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 to 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 diced chicken 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 on the stovetop.3 large eggs
- Then add scrambled egg to rice mixture.
- 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 help with prep.
- Feel free to add in other veggies. Bell peppers or mushrooms both work great.
- If you prefer, use a low-sodium soy sauce. Or skip the soy sauce, and use it for serving only.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Fried Rice in a Crock Pot Step by Step
Prep: Gather the listed chicken fried rice ingredients and get out your slow cooker. Not much prep is needed, other than dicing the onion.
Season the Chicken: Add 1 cup of Teriyaki sauce to your crockpot, then 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. You can also use leftover rice if you have some in the fridge already.
Slice the Chicken: Turn your Crockpot to the WARM function once the chicken is cooked. Remove the chicken and cut it into bite-sized pieces, then add it back to the cooker.
Add Rice: Add the cooked jasmine rice (or leftover rice) to the pot.
Add the Veggies: Then add 3 cups of frozen peas and carrots (no need to thaw), and 2 tablespoons of soy sauce. Mix to combine, then pop the lid back on so everything can warm through.
Scramble the Eggs: Heat a skillet on the stovetop over medium heat (add some butter or oil if needed). Whisk 3 large eggs then cook and scramble eggs in the skillet.
Add Eggs: Once cooked, add the scrambled eggs to the Crockpot and mix everything together, so that pieces of egg are distributed throughout the fried rice.
Serve: Turn off the Crockpot, and serve chicken fried rice as desired. I love to top it off with sliced green onions and sesame seeds, with some egg rolls on the side!
How to Store, Freeze, and Reheat
Chicken fried rice is one of those dishes that’s even better the next day! It’s delicious served warm from the slow cooker, but leftovers give the ingredients more time to meld together. Let the rice cool before storing. Then keep in an airtight container in the refrigerator for up to 4 days, or freeze for 2 months.
Reheat leftovers on the stovetop or in the microwave for a quick and easy meal. I like to add a tablespoon or two of water to loosen the mixture back up, as rice can dry out a little after storing.
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