Go Back
Easy Crockpot Chicken Fried Rice is shown in a vibrant and appetizing image, perfect for a quick and delicious weeknight meal.

Crockpot Chicken Fried Rice

Enjoy the ease of making delicious chicken fried rice in your slow cooker! This recipe utilizes day-old rice and strategic ingredient layering to achieve a satisfying texture and flavor, mimicking traditional fried rice without the wok.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup frozen peas and carrots
  • 1 red bell pepper, diced
  • 4 cups cooked and cooled long-grain rice day-old is best!
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon oyster sauce optional, but recommended
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 2 large eggs, lightly beaten
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish optional
  • Salt, to taste
  • Black pepper, to taste

Equipment

  • 6-quart or larger slow cooker
  • Large skillet or wok
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Spatula or large spoon

Method
 

  1. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned on all sides, but not necessarily cooked through. This step adds flavor and prevents the chicken from becoming rubbery in the slow cooker.
  2. Transfer the browned chicken to the slow cooker.
  3. In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant. Pour the onion mixture over the chicken in the slow cooker.
  4. Add the frozen peas and carrots, and diced red bell pepper to the slow cooker.
  5. In a separate bowl, whisk together the soy sauce, sesame oil, oyster sauce (if using), rice vinegar, ground ginger, and white pepper.
  6. Pour this sauce over the ingredients in the slow cooker. Add salt and pepper to taste.
  7. Gently stir everything together to combine.
  8. Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, or until the chicken is cooked through and the vegetables are tender.
  9. Gently stir in the cooked and cooled rice. Be careful not to break up the rice too much.
  10. Drizzle the beaten eggs over the rice mixture. Cover and cook for another 15-20 minutes, or until the eggs are set.
  11. Gently stir to incorporate the egg.
  12. Garnish with green onions and sesame seeds before serving.

Notes

For best results, use day-old, cold rice. This prevents the fried rice from becoming mushy. Browning the chicken before adding it to the slow cooker is crucial for flavor development. To prevent sticking, lightly grease the slow cooker before adding the ingredients. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You can substitute the chicken with shrimp, pork, or tofu. Feel free to add other vegetables like corn, bean sprouts, or water chestnuts.