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The Best Crockpot Chicken Fried Rice You’ll Ever Make!

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Get ready to enjoy a delicious and easy Crockpot Chicken Fried Rice that combines tender chicken, savory rice, and vibrant veggies. This hands-off meal is perfect for busy weeknights and tastes like you spent hours in the kitchen!

Ingredients

Scale
  • boneless, skinless chicken thighs (or breasts)
  • minced garlic
  • grated fresh ginger
  • low-sodium soy sauce
  • oyster sauce (optional)
  • non-alcoholic cooking beverage (like chicken or vegetable broth)
  • day-old cooked white rice
  • frozen peas
  • frozen carrots
  • frozen corn
  • rice vinegar
  • toasted sesame oil
  • 2–3 eggs
  • thinly sliced green onions

Instructions

  1. Start by cutting your boneless, skinless chicken thighs (or breasts) into bite-sized pieces, about 1-inch cubes.
  2. Place the diced chicken into the bottom of your slow cooker. Add your minced garlic and grated fresh ginger. Pour in about half of your low-sodium soy sauce, the oyster sauce (if using), and a splash of non-alcoholic cooking beverage. Give it a good stir to ensure the chicken is coated.
  3. Cover your slow cooker and cook on low for 3-4 hours, or on high for 1.5-2.5 hours, until the chicken is tender and cooked through.
  4. Once the chicken is cooked, if you prefer shredded chicken in your fried rice, carefully remove the chicken pieces from the crockpot and shred them using two forks. Then, return the shredded chicken to the slow cooker.
  5. While the chicken finishes cooking, lightly scramble 2-3 eggs in a separate pan on the stovetop. Cook them until just set, then break them into smaller pieces. Set aside.
  6. Add the day-old cooked rice, the frozen peas and carrots, and frozen corn directly into the slow cooker with the cooked chicken. Pour in the remaining soy sauce, the rice vinegar, and a drizzle of toasted sesame oil.
  7. Gently stir all the ingredients together until everything is well combined and the rice is evenly coated with the sauces. Cover the slow cooker again and cook on high for an additional 30-60 minutes.
  8. Just before serving, gently fold in the cooked scrambled eggs and most of your sliced green onions. Stir one last time and serve hot, garnished with the remaining fresh green onions.

Nutrition

Keywords: Use day-old, chilled, cooked rice to prevent mushy fried rice. Customize with different proteins or vegetables as desired.

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