Wonderfully flavorful, this Crockpot chicken fried rice is a breeze to make and is great to serve as a side or main. Grab your slow cooker, because I know that you are going to love this dish!
Crockpot Chicken Fried Rice Recipe
This delicious Crockpot chicken fried rice recipe is as good as any that you will get at your favorite takeout.
This Asian side dish is so simple to make in the slow cooker and the results are out of this world!
Skip the takeout this week and serve this up alongside your favorite Chinese recipes like Szechuan chicken or Kung Pao Chicken.
Why You’ll Love this Slow Cooker Chicken Fried Rice:
- Hands off cooking: It only takes about 15 minutes of hands on cooking time to make up a batch of this rice. Just let your Crockpot do it’s thing.
- Versatile: This chicken fried rice makes for an excellent side dish, but it can easily be served up as a hearty main too.
- Simple: So simple and so delicious! This is one easy recipe but you won’t be disappointed with the results!
How to make crockpot chicken fried rice
Be sure to see the recipe card below for full ingredients & instructions!
- Pour the teriyaki sauce into the slow cooker and add in the seasoned chicken breasts.
- Place in the onions and garlic and drizzle over the sesame oil.
- Cook for 3 hours.
- Cook the rice and let cool.
- Dice the cooked chicken add back to the Crockpot with the rice, vegetables and soy sauce.
- Stir to combine.
- Scramble the eggs in a skillet and stir into the rice mixture.
Can you make it ahead of time?
I like to serve this rice fairly soon after it’s made so it’s nice and fresh, but leftovers will keep well in the fridge, in an airtight container for up to 4 days.
Leftover 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.
What’s the best rice to use?
I like to use a long grain white rice for this recipe, Jasmine or Basmati both work well. Because the rice is cooked separately, you can make this recipe with brown or wild rice if you prefer. Just cook it as per the directions on the package.
Do you have to use day old rice?
A lot of recipes for fried rice require to use old rice as this helps to prevent it from getting mushy. I find, that as long as the rice is cold when you add it to the Crockpot then you will get good results.
You can of course use leftover cooked rice if you have that on hand.
Recipe Tips and Notes
- Let your rice cool completely before adding it to the slow cooker.
- Feel free to add in other veggies that you have in your fridge. Bell peppers or mushrooms both work great.
- Make this dish gluten-free by swapping the soy sauce for Tamari.
This Crockpot chicken fried rice is such a breeze to make and the flavors are definitely not shy! I can’t wait to hear what you think!
More Rice Recipes
- Chicken Wild Rice Soup
- Cheesy Chicken and Rice
- Chicken Flavored Rice
- Chicken Wild Rice Casserole
- Chicken Fried Rice (Stovetop)
- Quinoa Chicken Fried Rice
Crockpot Chicken Fried Rice
Ingredients
- 1 cup Teriyaki sauce
- 3 boneless skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon 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 ounces)
- 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.
- Place diced onions and minced garlic on top of chicken.
- Drizzle toasted sesame seed oil over chicken.
- Set crockpot on High for 3 hours to cook chicken.
- While the chicken is cooking, prepare rice according to directions on the package. Cool to room temperature.
- Once chicken has cooked, allow slow cooker to stay in the “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.
- Lightly scramble and cook eggs in skillet then add to rice mixture.
- Serve warm with green onions and sesame seeds.
Notes
- Let your rice cool completely before adding it to the slow cooker.
- Feel free to add in other veggies that you have in your fridge. Bell peppers or mushrooms both work great.
- Make this dish gluten-free by swapping the soy sauce for tamari.
Amy says
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
Becky Hardin says
You can definitely try to find some low sodium subs!
Denise says
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.
Becky Hardin says
I’m glad you found a method that better suits your tastes! Thanks so much for sharing!