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Crockpot Chicken Fried Rice

Crockpot Chicken Fried Rice

This Crockpot Chicken Fried Rice is a hands-off, easy chicken fried rice recipe made right in your slow cooker. Tender chicken, fluffy rice, vegetables, scrambled eggs, and savory soy-sesame flavors come together to create a homemade version of the best fried rice recipe—without using a wok. Perfect for meal prep, quick dinners, and family-friendly meals.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Crockpot Fried Rice
  • 1½ lbs chicken breasts about 2–3 breasts
  • 2 cups long-grain white rice or jasmine rice uncooked
  • 3 cups chicken broth
  • 1 cup frozen peas and carrots
  • 1 small onion diced
  • 3 cloves garlic minced
  • ¼ cup soy sauce or tamari/coconut aminos
  • 1 tbsp sesame oil
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • Add at the End
  • 2 large eggs scrambled
  • ½ cup chopped green onions
  • Optional: extra soy sauce sesame oil, sriracha for serving

Method
 

  1. Prepare the Chicken:
  2. Place chicken breasts at the bottom of the crockpot. Season lightly with salt and pepper.
  3. Add Rice & Vegetables:
  4. Add uncooked rice, peas and carrots, diced onion, and garlic over the chicken.
  5. Pour Liquids:
  6. Add chicken broth, soy sauce, and sesame oil. Stir gently to distribute the rice but keep chicken at the bottom.
  7. Cook:
  8. Cover and cook on LOW for 4 hours or HIGH for 2½–3 hours. Rice should be fully cooked and liquid absorbed.
  9. Shred Chicken:
  10. Remove chicken, shred with two forks, and return it to the crockpot. Mix well.
  11. Add Scrambled Eggs:
  12. In a separate small pan, scramble the eggs until cooked. Stir the eggs into the rice mixture.
  13. Finish the Dish:
  14. Stir in green onions. Add extra soy sauce or sesame oil if desired.
  15. Serve Warm:
  16. Enjoy immediately or portion for meal prep.

Notes

 
Use long-grain rice for best texture (short grain gets mushy).
For extra flavor, add a splash of soy sauce after cooking.
For more vegetables, add corn, broccoli, mushrooms, or cabbage.
Replace chicken with shrimp, tofu, or leftover turkey.
To prevent mushy rice, check your slow cooker around the 3-hour mark.
Store leftovers for up to 4 days in the refrigerator or freeze for 3 months.
For a Benihana-style flavor, add butter and garlic at the end.