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
2 cups cooked rice (day-old rice works best)
1 lb boneless, skinless chicken breasts, cubed
1/2 cup soy sauce
1/2 cup frozen peas and carrots
2 eggs, scrambled
2 green onions, sliced
Instructions
Dice the chicken breasts into bite-sized cubes. Scramble and cook your eggs in a skillet, then set aside.
Place chicken in the slow cooker and pour soy sauce over it. Stir to coat the chicken.
Cover and cook on LOW for 3–4 hours, until the chicken is cooked through.
Stir in the cooked rice and frozen peas and carrots. Cover and cook for an additional 30–45 minutes.
Add scrambled eggs and sliced green onions, stirring to combine.
Taste and add extra soy sauce or sesame oil if desired.
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