Crockpot Chicken Fried Rice is the ultimate hands-off version of a classic takeout favorite, made easy and comforting with slow-cooker simplicity. Instead of standing over a hot pan, everything gently cooks together in the crockpot, allowing the rice to absorb all the savory flavors of tender chicken, soy sauce, garlic, and vegetables. The result is a rich, well-seasoned fried rice that feels homemade, hearty, and perfect for busy weeknights or meal prep days when you want something filling without extra work.
Why You’ll Love This Recipe
This crockpot version delivers all the comfort of traditional fried rice without the constant stirring or multiple pans. It’s perfect for busy schedules, uses simple pantry ingredients, and creates a satisfying one-pot meal the whole family will enjoy.
Ingredients
- 2 cups uncooked long-grain white rice, rinsed well
- 2 ½ cups chicken broth
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup frozen peas and carrots
- 2 eggs, lightly beaten
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 2 green onions, sliced
- Salt, to taste
Preparation Steps
Step 1: Add Base Ingredients
Add the rinsed rice and chicken broth to the crockpot, stirring gently to spread the rice evenly across the bottom. Add the diced chicken on top, followed by the garlic, ginger, soy sauce, oyster sauce, sesame oil, and black pepper. Stir lightly to combine without breaking up the rice.
Step 2: Slow Cook
Cover and cook on LOW for 3–4 hours, or until the rice is tender and the liquid has been absorbed. Avoid opening the lid too often, as releasing steam can affect how the rice cooks.
Step 3: Add Vegetables and Eggs
Once the rice is fully cooked, stir in the frozen peas and carrots. Pour the beaten eggs slowly over the rice mixture while gently stirring to distribute them evenly. Cover again and cook on LOW for 20–30 minutes, until the eggs are fully set and cooked through.
Step 4: Finish and Fluff
Gently fluff the fried rice with a fork to separate the grains and mix everything together. Taste and adjust seasoning with additional soy sauce or salt if needed. Stir in sliced green onions just before serving.
Cooking Notes
- Always rinse rice to prevent gumminess
- Keep the lid closed during cooking for best texture
- Use low-sodium soy sauce if preferred
- Fluff gently to keep rice grains intact
Variations
- Use brown rice, increasing cooking time slightly
- Add diced ham or shrimp instead of chicken
- Stir in scrambled eggs separately for firmer texture
- Add chopped bell peppers or onions for more veggies
- Make it spicy with chili garlic sauce or sriracha
Serving Suggestions
- Serve as a main dish with egg rolls or dumplings
- Pair with steamed broccoli or stir-fried vegetables
- Top with sesame seeds or extra green onions
- Add a drizzle of soy sauce or chili oil before serving
Tips
- Cut chicken into small, even pieces for quick cooking
- Spray the crockpot lightly to prevent sticking
- Let the rice rest 5 minutes before serving
- Store leftovers in airtight containers for up to 4 days
Prep Time / Cooking Time / Total Time
- Prep Time: 10 minutes
- Cooking Time: 4 hours
- Total Time: About 4 hours 10 minutes
Nutritional Information (Per Serving)
Approx. 410 calories – 28g protein – 10g fat – 50g carbs
FAQs
Can I use leftover cooked rice?
This recipe works best with uncooked rice so it absorbs flavor evenly.
Will the rice get mushy?
Not if the rice is rinsed and the liquid ratio is followed closely.
Can I freeze Crockpot Chicken Fried Rice?
Yes, cool completely and freeze for up to 2 months.
Can I cook this on HIGH?
LOW is recommended for even cooking, but HIGH can work in about 2–2½ hours.
Conclusion
Crockpot Chicken Fried Rice is a cozy, flavorful slow-cooker meal that turns a takeout classic into an easy homemade dinner. With tender chicken, fluffy rice, and savory seasoning, it’s a reliable recipe you’ll want to keep on repeat.