Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.58
from
174
votes
Crockpot Chicken Fried Rice Recipe
Wonderfully flavorful, this Crockpot chicken fried rice is a breeze to make and is great to serve as a side or main dish.
Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
asian
Servings:
8
people
Calories:
444
kcal
Author:
Becky Hardin
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 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 salt,
¼ teaspoon 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
Video
Notes
Let your rice cool completely before adding it to the slow cooker.
Feel free to add in other veggies. Bell peppers or mushrooms both work great.
Make this dish gluten-free by swapping the soy sauce for tamari.
Storage:
Store Crockpot chicken fried rice in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition
Calories:
444
kcal
|
Carbohydrates:
69
g
|
Protein:
21
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
89
mg
|
Sodium:
2074
mg
|
Potassium:
485
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
5088
IU
|
Vitamin C:
8
mg
|
Calcium:
61
mg
|
Iron:
2
mg