Description
This Crockpot Chicken Fried Rice is the ultimate easy weeknight dinner—juicy chicken, savory rice, and veggies all cooked together in the slow cooker for a better-than-takeout meal!
Ingredients
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2 cups cooked rice (day-old rice works best)
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1 lb boneless, skinless chicken breasts, cubed
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1/2 cup soy sauce
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1/2 cup frozen peas and carrots
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2 eggs, scrambled
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2 green onions, sliced
Instructions
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Dice the chicken breasts into bite-sized cubes. Scramble and cook your eggs in a skillet, then set aside.
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Place chicken in the slow cooker and pour soy sauce over it. Stir to coat the chicken.
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Cover and cook on LOW for 3–4 hours, until the chicken is cooked through.
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Stir in the cooked rice and frozen peas and carrots. Cover and cook for an additional 30–45 minutes.
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Add scrambled eggs and sliced green onions, stirring to combine.
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Taste and add extra soy sauce or sesame oil if desired.
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Serve warm and enjoy!
Notes
Day-old rice works best because it’s less sticky and creates that perfect fried rice texture.
Add a drizzle of sesame oil or a sprinkle of sesame seeds for extra flavor.
Chicken thighs can be used instead of chicken breasts for a juicier result.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 130 mg