There’s something magical about walking through the door after a long day and being greeted by the savory aroma of a meal that’s been cooking itself. It’s a feeling I chase, especially on those chaotic weeknights when takeout menus start calling my name. That’s exactly why I want to share with you how to make easy crockpot chicken fried rice. This isn’t just another slow cooker recipe; it’s my secret weapon for a stress-free dinner that feels like a warm hug in a bowl. It combines the comforting, familiar flavors of classic chicken fried rice with the incredible convenience of your crockpot, giving you a one-pot wonder that the whole family will ask for again and again.
If you love the idea of a homemade version of this takeout favorite but don’t want to stand over a sizzling wok, you’re in the right place. This method is forgiving, flexible, and perfect for both new and experienced home cooks. The slow cooker does the heavy lifting, gently cooking the chicken and rice together so they soak up all the delicious sauce. The result is a incredibly flavorful and satisfying dish that proves you don’t need a lot of time or effort to put a fantastic meal on the table. Let’s get into how you can make this simple slow cooker meal a regular in your dinner rotation.
Table of Contents
Ingredients for Your Crockpot Chicken Fried Rice
How to make easy crockpot chicken fried rice starts with gathering a few simple ingredients. Most of these are pantry staples, making this a go-to recipe for a last-minute dinner idea.
- Chicken: 1.5 pounds of boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Thighs will yield a more tender and flavorful result.
- Rice: 1.5 cups of long-grain white rice, like jasmine or basmati. Do not use instant rice.
- Vegetables: 1 cup frozen peas and carrots blend, 1/2 cup frozen corn, and 1/2 cup finely diced yellow onion.
- Aromatics: 3 cloves garlic, minced, and 1 tablespoon freshly grated ginger.
- Sauce: 1/3 cup low-sodium soy sauce (or tamari for gluten-free), 2 tablespoons toasted sesame oil, 1 tablespoon oyster sauce (optional, for depth), and 1/4 teaspoon white pepper.
- Liquid: 2 cups chicken broth.
- Eggs: 2 large eggs, lightly beaten.
- Garnish: Sliced green onions and additional soy sauce for serving.
Timing for This Simple Slow Cooker Meal
One of the best parts of this crockpot chicken and rice is the hands-off cooking time.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours on High or 4-5 hours on Low
- Total Time: About 2.5 to 3.5 hours
This is significantly faster than many slow cooker recipes, making it a perfect weeknight crockpot dinner.
Step-by-Step Instructions for Slow Cooker Chicken Fried Rice
Follow these simple steps for a foolproof one pot chicken fried rice every single time.
Step 1: Prepare the Slow Cooker and Combine Ingredients
Lightly grease the inside of your crockpot with a little sesame oil or cooking spray. This makes cleanup easier. Add the diced chicken, uncooked rice, frozen vegetables, diced onion, minced garlic, and grated ginger. In a separate medium bowl or large measuring cup, whisk together the chicken broth, soy sauce, sesame oil, oyster sauce (if using), and white pepper. Pour this liquid mixture over the ingredients in the slow cooker. Gently stir everything together until the rice and chicken are evenly coated.
Step 2: Cook the Rice and Chicken
Place the lid securely on the slow cooker. Cook on HIGH for 2-3 hours or on LOW for 4-5 hours. It’s done when the rice has absorbed most of the liquid and the chicken is cooked through. Avoid opening the lid frequently during cooking, as this lets out heat and steam, which can increase the cooking time. The rice should be tender but not mushy.
Step 3: Add the Eggs
In the last 20 minutes of cooking, create a “well” in the center of the rice mixture by pushing it towards the sides of the crockpot. Pour the lightly beaten eggs into this well. Replace the lid and let the eggs cook for about 15-20 minutes, or until they are set. Once cooked, use a fork to scramble the eggs right in the crockpot, and then stir them throughout the entire dish. This technique gives you perfect, fluffy scrambled egg ribbons mixed right in.
Step 4: Fluff and Serve
Give the entire dish a good, final stir to fluff the rice and ensure everything is well combined. Taste and adjust seasoning, adding a splash more soy sauce if desired. Serve your crockpot chicken fried rice hot, garnished generously with sliced green onions.
Nutritional Information for a Balanced Meal
This dish is not only convenient but also offers a good balance of macronutrients. A single serving (approximately 1.5 cups) provides roughly:
- Calories: ~420
- Protein: 30g
- Carbohydrates: 50g
- Fat: 10g
It’s a great source of protein from the chicken and eggs, and the vegetables add fiber and essential vitamins.
Equipment Needed for This Easy Crockpot Recipe
You don’t need any fancy tools for this recipe, which is part of its charm.
- A 4 to 6-quart slow cooker or crockpot.
- A good cutting board and sharp knife for prepping the chicken and vegetables.
- A mixing bowl and whisk for combining the sauce.
- A measuring cup for the rice and broth.
Why You’ll Love This Crockpot Chicken Fried Rice
This recipe has earned a permanent spot in my meal plan for so many reasons.
- Ultimate Convenience: It’s a true “set it and forget it” meal, freeing up your afternoon.
- One-Pot Wonder: Everything cooks together, meaning minimal active time and even less cleanup.
- Family-Friendly Flavor: The classic taste of chicken fried rice is a guaranteed crowd-pleaser for both kids and adults.
- Highly Adaptable: You can easily swap proteins and vegetables based on what you have on hand.
- Better Than Takeout: You control the ingredients, making it a healthier and often more affordable option. If you love this concept, you might also enjoy our stovetop version of protein-packed chicken fried rice for another quick option.
Healthier Alternatives for Your Chicken Fried Rice
It’s simple to adjust this recipe to meet various dietary needs without sacrificing flavor.
- For Lower Carbs: Substitute the white rice with cauliflower rice. Add the cauliflower rice in the last 30 minutes of cooking so it doesn’t become too soft.
- For Gluten-Free: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
- For More Protein: Add an extra egg or use an additional half-pound of chicken. You could also stir in some edamame during the last 30 minutes of cooking.
- For Less Sodium: Use low-sodium chicken broth and reduce the amount of soy sauce, supplementing with a splash of rice vinegar for brightness.
- Vegetarian/Vegan: Omit the chicken and use cubed firm tofu or chickpeas. Use vegetable broth and replace the oyster sauce with hoisin sauce. Omit the eggs or use a vegan egg substitute.
Serving Suggestions for a Complete Meal
This crockpot chicken and rice is a complete meal on its own, but you can easily build a full Asian-inspired feast around it.
- With a Fresh Side: A simple cucumber salad or a side of steamed edamame sprinkled with sea salt provides a fresh, cool contrast.
- With Extra Crunch: Offer a side of crispy wonton strips or roasted seaweed snacks for topping.
- With a Complementary Dish: Pair it with other easy favorites like our quick and easy egg roll in a bowl for a delicious and varied dinner spread.
- For a Festive Touch: Serve in hollowed-out pineapple halves for a fun, tropical presentation that kids adore.
Common Mistakes to Avoid for Perfect Results
A few small missteps can change the texture of your dish. Here’s how to avoid them.
- Using Instant Rice: This will turn to mush. Always use long-grain white rice for the best texture.
- Overcooking: Check the rice at the earliest time in the range. Overcooked rice becomes gummy and sticky.
- Stirring Too Much: Resist the urge to stir while it’s cooking. This releases the starch from the rice and can make the final dish gluey.
- Forgetting to Grease the Pot: A quick spray of oil makes a world of difference when it comes to cleanup.
- Adding the Eggs Too Early: If you add the eggs at the beginning, they will disintegrate. They must be added at the end for defined, fluffy pieces.
Storing Tips for Your Leftover Chicken Fried Rice
This recipe makes fantastic leftovers, making it a great option for meal prep.
- Refrigeration: Allow the fried rice to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is in a skillet over medium heat with a tiny splash of water or broth to rehydrate the rice. You can also use the microwave, stirring every 30 seconds until hot.
- Freezing: You can freeze this dish for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the rice may be slightly softer after freezing.
Wrapping Up Your Easy Crockpot Chicken Fried Rice
Learning how to make easy crockpot chicken fried rice is a game-changer for busy households. It delivers all the savory, satisfying flavor you crave with a fraction of the effort. This recipe proves that a delicious, home-cooked meal doesn’t have to be complicated or time-consuming. It’s a reliable, versatile dish that you can customize to your heart’s content.
I truly hope this recipe becomes a trusted favorite in your home, just like our other simple slow cooker meals such as this comforting slow cooker chicken stew. If you’re looking for more ways to enjoy chicken and rice, our one-pan bold honey BBQ chicken rice offers a completely different but equally delicious flavor profile.
I’d love to hear how your crockpot chicken fried rice turns out! What variations did you try? Share your experience and any questions in the comments below. And don’t forget to snap a picture and tag @Stacksipsnack on Pinterest to show off your creation. Happy slow cooking
FAQs about How to Make Easy Crockpot Chicken Fried Rice
Can you cook raw rice in a slow cooker with chicken?
Yes, you can cook raw rice with chicken in a slow cooker, but it’s crucial to add the rice later in the cooking process to prevent it from becoming mushy. Typically, it’s added during the last 30-60 minutes.
How do you make slow cooker fried rice not mushy?
To prevent mushy slow cooker fried rice, use par-cooked or leftover cold rice, and add it only towards the end of the cooking cycle. Ensure proper liquid ratios and avoid overcooking. A quick stir-fry at the very end can also help dry it out slightly.
Can I put uncooked rice in a Crock-Pot?
Yes, uncooked rice can be put in a Crock-Pot, but the timing is key. For best results in dishes like fried rice, it’s often better to pre-cook the rice and add it later, or ensure sufficient liquid and appropriate cooking time if cooking from raw in the slow cooker.
Can you put frozen chicken in fried rice?
While technically possible, it’s generally not recommended to put frozen chicken directly into a slow cooker for food safety and texture reasons, especially if the total cooking time is short. Thaw the chicken completely before adding it to ensure even cooking and safe temperatures.
What kind of rice is best for fried rice?
Medium or long-grain white rice, such as jasmine or basmati, is best for fried rice. Using day-old, chilled cooked rice is ideal as it’s drier and less likely to clump or become mushy.
How do you make fried rice taste like restaurant quality?
To achieve restaurant-quality taste, use day-old rice, a very hot wok (or large skillet), a good amount of oil, soy sauce (light and dark), sesame oil, and a touch of MSG or an umami-rich substitute like mushroom powder. High heat and quick cooking are essential for authentic flavor and texture.
How to Make Easy Crockpot Chicken Fried Rice
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
Description
This easy crockpot chicken fried rice is the ultimate weeknight dinner solution. It combines tender chicken, fluffy rice, and vegetables in a savory sauce, all cooked together in your slow cooker for a hands-off meal that tastes better than takeout.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1.5 cups long-grain white rice (jasmine or basmati)
- 1 cup frozen peas and carrots blend
- 1/2 cup frozen corn
- 1/2 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/3 cup low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon oyster sauce (optional)
- 1/4 teaspoon white pepper
- 2 cups chicken broth
- 2 large eggs, lightly beaten
- Sliced green onions for garnish
Instructions
- Lightly grease the inside of your crockpot with sesame oil or cooking spray. Add diced chicken, uncooked rice, frozen vegetables, onion, garlic, and ginger.
- In a separate bowl, whisk together chicken broth, soy sauce, sesame oil, oyster sauce (if using), and white pepper. Pour over ingredients in slow cooker and stir until evenly coated.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until rice has absorbed most liquid and chicken is cooked through.
- In the last 20 minutes of cooking, create a well in the center of the rice mixture and pour in beaten eggs. Cover and cook for 15-20 minutes until eggs are set.
- Use a fork to scramble the eggs in the crockpot, then stir throughout the entire dish. Fluff the rice and serve hot, garnished with sliced green onions.
Notes
For gluten-free version, use tamari instead of soy sauce. For lower carbs, substitute cauliflower rice (add in last 30 minutes of cooking). Leftovers keep in refrigerator for up to 4 days. Do not use instant rice as it will turn mushy.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
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