Crockpot Chicken Fried Rice
Today’s brand new crockpot recipe is the one I make when everyone is in the mood for Chinese takeout but I want to keep things healthier and cheaper by making it at home! This crockpot chicken fried rice is a super easy weeknight or weekend dinner that mostly uses store-cupboard ingredients, and it’s just perfect for those days when you need a meal on the table without any fuss.
Diced chicken slow cooks in a savory mix of soy sauce, teriyaki, garlic, ginger, and broth, giving it plenty of time to soak up flavor while becoming nice and tender. Once the chicken is ready, the eggs are scrambled right in the slow cooker, then cooked rice gets stirred in with the veggies to bring everything together.
If you love this one, I think you’ll also enjoy my crockpot beef and broccoli, crockpot egg roll in a bowl, crockpot beef lo mein, crockpot chicken ramen, and crockpot Thai chicken soup!
Ingredient Notes
Want the printable recipe card? You’ll find it at the bottom of this post!
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Boneless, skinless chicken breasts: Lean and easy to dice, making them perfect for slow cooker meals like this. Chicken thighs can also be used if you prefer a slightly richer flavor.
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Salt: Helps season the chicken and bring out all the savory flavors in the dish.
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Black pepper: Adds a little warmth and depth without overpowering the other ingredients.
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Garlic powder: A simple way to build that classic fried rice flavor right into the chicken as it cooks.
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Ground ginger: Adds subtle warmth and that familiar takeout-style flavor that works so well with soy sauce and sesame oil.
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Low-sodium soy sauce: The main savory base for the sauce. Using low-sodium keeps the dish flavorful without becoming overly salty.
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Teriyaki sauce: Adds a touch of sweetness and extra depth to the sauce.
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Sesame oil: Brings that signature nutty aroma that really makes fried rice taste like fried rice. A little goes a long way.
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Chicken broth: Helps create a light sauce while keeping the chicken tender as it cooks.
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Diced onion: Adds a mild savory sweetness that builds flavor in the dish.
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Frozen carrots and peas: A classic fried rice veggie mix and an easy shortcut. No need to thaw them first.
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Cooked and cooled white rice: Day-old or cooled rice works best for fried rice since it’s less sticky and holds its texture better.
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Eggs: Scrambled directly in the slow cooker at the end for that classic fried rice finish.
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Scallions: Optional, but they add a fresh pop of flavor and color right before serving.
How To Make Crockpot Chicken Fried Rice (Step-by-Step Guide With Photos!)
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Add the diced chicken to the slow cooker and season with salt, pepper, garlic powder, and ginger.
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Pour the soy sauce, teriyaki sauce, sesame oil, and chicken broth over the chicken.
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Stir in the diced onion and the peas and carrots.
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Cover and cook on low for 3–4 hours, or until the chicken is fully cooked and tender.
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Once the chicken is done, push the mixture slightly to the side of the slow cooker. Pour the beaten eggs directly into the hot crockpot and stir quickly to scramble them until they’re fully set.
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Add the cooked rice and a little more sesame oil, then gently stir everything together until evenly combined and heated through.
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Finish with sliced green onions on top before serving.
Storage & Reheating
Let the fried rice cool, then store it in an airtight container in the refrigerator for up to 3–4 days. Reheat portions in the microwave or in a skillet on the stove until heated through.
If the rice seems a little dry after reheating, just add a splash of chicken broth, soy sauce, or water to bring the moisture back.
As with any rice dish, make sure leftovers are refrigerated promptly and reheated thoroughly before serving!
Recipe Notes
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Use day-old rice for the best texture. Cold, leftover rice holds its shape much better. Fresh, warm rice tends to clump together.
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Add the rice at the end. Letting it cook too long in the slow cooker can cause it to break down and become mushy.
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Dice the chicken evenly. Keeping the pieces similar in size helps everything cook at the same rate.
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Stir gently after adding the rice. This helps keep the grains separate and prevents the rice from getting mashed.
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If the mixture seems a little dry, stir in 1–2 tablespoons of chicken broth right before serving to loosen everything up.
Substitutions
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Chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breasts if you prefer a richer flavor.
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Brown rice: Cooked brown rice works just fine here. Just make sure it’s fully cooked and cooled before adding it to the slow cooker.
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Coconut aminos: A great substitute for soy sauce if you’re looking for a slightly sweeter, lower-sodium option.
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Fresh vegetables: Fresh diced carrots, peas, or other vegetables can easily replace the frozen mix. Just chop them small so they cook evenly.
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Rotisserie chicken: To save time, you can skip the raw chicken and stir in shredded rotisserie chicken during the last 30 minutes of cooking.
Variations
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Add diced ham: Stir in some diced ham for a classic combination fried rice.
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Sweet and savory twist: Add pineapple chunks for a little pop of sweetness that pairs nicely with the savory sauce.
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Make it spicy: Mix in a drizzle of sriracha or a spoonful of chili paste if you like a little heat.
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Add shrimp: For a surf-and-turf style version, stir in peeled shrimp during the last 20 minutes of cooking so they don’t overcook.
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Extra teriyaki flavor: Finish the dish with a light drizzle of teriyaki sauce right before serving.
Serving Ideas
This crockpot chicken fried rice is a full meal on its own, but it’s also great served alongside a few takeout-style favorites.
Pair it with egg rolls, spring rolls, or crispy wontons for that classic takeout combo. A simple side of steamed dumplings also works really well.
For something lighter, serve it with a quick cucumber salad, sesame broccoli, or sautéed green beans.
Crockpot Chicken Fried Rice
Ingredients
- 1½ pounds boneless skinless chicken breasts diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ cup low-sodium soy sauce
- ¼ cup teriyaki sauce
- 1 tablespoon sesame oil
- ½ cup chicken broth
- 1 cup diced onion
- 2 cups frozen carrots and peas
- 4 cups cooked and cooled white rice
- 2 large eggs beaten
- Scallions for garnish optional
Instructions
- Add the diced chicken to the slow cooker and season with salt, pepper, garlic powder, and ginger.
- Pour the soy sauce, teriyaki sauce, sesame oil, and chicken broth over the chicken.
- Stir in the diced onion and the peas and carrots.
- Cover and cook on low for 3–4 hours, or until the chicken is fully cooked and tender.
- Once the chicken is done, push the mixture slightly to the side of the slow cooker. Pour the beaten eggs directly into the hot crockpot and stir quickly to scramble them until they’re fully set.
- Add the cooked rice and a little more sesame oil, then gently stir everything together until evenly combined and heated through.
- Finish with sliced green onions on top before serving.
If you try this one, I’d really love to hear your thoughts and feedback! Leave a comment below (this really helps other readers who might be thinking about making this dish for the first time), and don’t forget to tag me on Instagram @slimmingviolet and #slimmingviolet.
