Crockpot Chicken Fried Rice
This crockpot chicken fried rice is an easy, hands-off twist on a classic takeout favorite. Tender chicken cooks in a savory blend of soy sauce, teriyaki, garlic, and ginger, then gets tossed with fluffy rice, scrambled eggs, and veggies for a comforting, flavor-packed meal. It’s simple, family-friendly, and perfect for busy nights when you want something satisfying without standing over the stove.
Servings: 6
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.