Crockpot Chicken Fried Rice Recipe

crockpot chicken fried rice in slow cooker

4.58 from 178 votes

Wonderfully flavorful, this Crockpot chicken fried rice is a breeze to make in the slow cooker, and it's easy to serve as a side or main dish.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course, Side Dish

Cuisine: asian

Servings: people

Calories: 444kcal

Author: Becky Hardin

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

Video

Notes

*Using a bottled teriyaki sauce is great for convenience!

**The cooking times listed are for boneless chicken breasts. If you prefer to use thighs, make sure it is fully cooked before consuming.

***I like using long-grain rice, like Jasmine, when making crockpot chicken fried rice. However, you can use any rice you like, as it's cooked separately and added to the crockpot once cooled. You can also use leftover cooked rice if that's what you have to hand.

****I use a frozen vegetable medley with carrots and peas. Fresh veggies will also work--you'll just have to add them to the crockpot earlier to cook them through.

*****Make this dish gluten-free by swapping the soy sauce for tamari or coconut aminos. Make sure to also use a certified gluten-free teriyaki sauce.

Tips:

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.

Storage: Store Crockpot chicken fried rice in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition