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Crockpot Chicken Fried Rice

Easy Crockpot Chicken Fried Rice for a Cozy Dinner Tonight

This Crockpot Chicken Fried Rice is a comforting one-pot meal perfect for busy weeknights, blending tender chicken, vibrant veggies, and fluffy rice.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts Feel free to switch to thighs for a richer flavor.
For the Rice Base
  • 4 cups cooked white rice Cold rice ensures the dish isn’t mushy. Brown rice can be used for a nuttier twist.
For the Veggies
  • 2 cups frozen mixed vegetables Substitute with fresh vegetables or your favorite frozen mix if desired.
  • 1 medium onion, diced Shallots can offer a sweeter, milder option.
For the Flavor
  • 3 cloves garlic, minced Swap for garlic powder (1 tsp) if you’re short on fresh.
  • 0.25 cup soy sauce Opt for low-sodium alternatives if preferred.
  • 2 tablespoons sesame oil Can be replaced with olive oil for a different flavor profile.
  • 1 tablespoon oyster sauce Mix soy sauce with a pinch of sugar for a substitute.
For the Finish
  • 2 large eggs, lightly beaten Feel free to omit for a lighter dish.
  • salt and pepper Adjust to taste for your family’s preferences.
  • 2 green onions, sliced for garnish Replace with chives if you like.
  • 0.25 teaspoon crushed red pepper flakes Optional; leave out for a milder flavor profile.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Chicken Fried Rice
  1. Start by lightly greasing the crockpot insert with non-stick spray to prevent sticking. Set aside while you prepare the main ingredients.
  2. Place the cubed boneless, skinless chicken breasts in an even layer at the bottom of the greased crockpot.
  3. Sprinkle the diced onion and minced garlic evenly over the chicken.
  4. In a small bowl, whisk together the soy sauce, sesame oil, and oyster sauce until well combined. Pour this mixture evenly over the chicken and aromatics.
  5. Scatter the frozen mixed vegetables over the top of the chicken.
  6. Cover the crockpot and cook on low for 4 hours or on high for 2 hours.
  7. Once the cooking time is up, stir in the cold, cooked white rice until well combined.
  8. Create a well in the rice mixture and pour in the lightly beaten eggs. Cover the crockpot again and let sit for about 3-5 minutes.
  9. Once the eggs have set, stir to combine everything thoroughly.
  10. Cover the crockpot and cook on high for an additional 15-20 minutes.
  11. Finally, remove the lid and garnish with sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 175mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Using cold, cooked rice is essential to prevent mushiness. Ensure proper layering for even cooking. Adjust cooking times based on your crockpot's uniqueness.

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