Crockpot Chicken Fried Rice is an easy, hands-off dinner that combines tender chicken, fluffy rice, colorful vegetables, and savory seasonings in one slow cooker meal. Finished with scrambled eggs, green onions, and sesame oil, it delivers the familiar flavors of classic fried rice with far less effort.
This slow cooker version is ideal for busy weeknights, meal prep, or feeding a family. Using long-grain rice and adding the eggs at the end helps maintain the best texture while the chicken stays juicy and flavorful throughout the slow cooking process.
Why This Recipe Works
- Cooking the chicken directly with the rice infuses every bite with savory flavor.
- Long-grain white rice stays fluffy instead of becoming overly sticky.
- Frozen peas and carrots are added near the end to keep their color and texture.
- Scrambled eggs stirred in after cooking mimic traditional fried rice.
- Sesame oil added just before serving preserves its rich, nutty aroma.
Equipment Needed
- 6- to 7-quart slow cooker
- Medium saucepan or skillet
- Mixing spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Two forks for shredding chicken
- Instant-read thermometer
Ingredients List
Main Ingredients
- 1½ pounds (680 g) boneless, skinless chicken breasts
- 1½ cups (285 g) long-grain white rice, rinsed
- 3 cups (720 ml) low-sodium chicken broth
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (15 ml) toasted sesame oil, divided
- 1 tablespoon (15 ml) vegetable oil
- 1 medium yellow onion (150 g), finely diced
- 3 garlic cloves (9 g), minced
- 1 teaspoon grated fresh ginger
Vegetables
- 2 cups (240 g) frozen peas and carrots
- 4 green onions (40 g), thinly sliced
Eggs
- 3 large eggs
- 1 tablespoon (15 ml) milk
- ¼ teaspoon fine sea salt
Seasonings
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Optional Garnishes
- Sesame seeds
- Extra sliced green onions
- Sriracha
Ingredient Notes and Substitutions
- Chicken: Boneless, skinless chicken breasts become tender during slow cooking. Boneless chicken thighs may be substituted for a richer flavor and remain especially juicy.
- Rice: Long-grain white rice works best because it cooks evenly while staying fluffy. Jasmine rice may also be used. Instant or quick-cooking rice is not recommended, as it can become mushy.
- Oyster Sauce: Oyster sauce adds depth and a subtle sweetness. If unavailable, use an additional tablespoon of soy sauce, though the finished dish will have a lighter flavor.
- Sesame Oil: Toasted sesame oil provides the signature fried rice aroma. Because its flavor is concentrated, add most of it at the end of cooking.
- Frozen Vegetables: Frozen peas and carrots are convenient and retain their texture well. Frozen mixed vegetables can also be substituted.
Step-by-Step Instructions
1. Prepare the Slow Cooker
Lightly coat the inside of a 6- to 7-quart slow cooker with cooking spray or brush with the vegetable oil.
2. Layer the Ingredients
Add the rinsed rice, diced onion, garlic, ginger, garlic powder, onion powder, salt, black pepper, chicken broth, soy sauce, oyster sauce, and ½ tablespoon of the sesame oil.
Stir well to combine.
Place the chicken breasts on top of the rice mixture.
3. Slow Cook
Cover and cook on LOW for 3 to 3½ hours, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Avoid lifting the lid during cooking, as this releases heat and moisture.
4. Scramble the Eggs
About 15 minutes before the cooking time ends, whisk together the eggs, milk, and ¼ teaspoon salt.
Cook in a lightly greased skillet over medium-low heat, stirring gently until soft curds form.
Remove from the heat and roughly chop the scrambled eggs.
5. Shred the Chicken
Transfer the cooked chicken to a cutting board.
Shred it into bite-sized pieces using two forks.
6. Finish the Fried Rice
Return the shredded chicken to the slow cooker.
Add the frozen peas and carrots, chopped scrambled eggs, sliced green onions, and the remaining ½ tablespoon sesame oil.
Stir gently until evenly combined.
Cover and cook on HIGH for 10 to 15 minutes, just until the vegetables are heated through.
7. Rest
Turn off the slow cooker and let the fried rice stand uncovered for about 10 minutes.
This allows excess steam to escape and helps the rice become fluffier.
8. Serve
Fluff the rice gently with a fork.
Garnish with sesame seeds, extra green onions, or a drizzle of sriracha if desired.
Storage, Freezing, and Make-Ahead Instructions
- Store leftover Crockpot Chicken Fried Rice in an airtight container in the refrigerator for up to 4 days .
- Reheat in the microwave or in a skillet over medium heat until the chicken reaches 165°F (74°C) . Add a tablespoon of chicken broth or water if the rice seems dry.
- Freeze cooled portions in freezer-safe containers for up to 2 months . Thaw overnight in the refrigerator before reheating.
- To prepare ahead, dice the onion, mince the garlic, grate the ginger, and measure the seasonings up to one day in advance. Cook the eggs just before adding them to the finished dish for the freshest texture.
FAQ
Can I use brown rice?
Yes, but brown rice requires additional cooking time and more liquid. Follow the package recommendations for slow cooker adjustments.
Why is my rice too soft?
Too much liquid or overcooking can make the rice mushy. Measure the broth carefully and check for doneness near the end of the recommended cooking time.
Can I use rotisserie chicken?
Yes. Stir about 4 cups (560 g) shredded cooked rotisserie chicken into the cooked rice during the final 15 minutes along with the vegetables.
Can I add more vegetables?
Absolutely. Broccoli florets, corn, edamame, mushrooms, or diced bell peppers all work well. Add firmer vegetables earlier and quick-cooking vegetables near the end.
Can I make this recipe spicy?
Yes. Stir sriracha, chili garlic sauce, or crushed red pepper flakes into the finished fried rice to suit your preferred spice level.
Ingredients
Method
- Prepare the Slow Cooker: Lightly coat the inside of a 6- to 7-quart slow cooker with cooking spray or brush with the vegetable oil.
- Layer the Ingredients: Add the rinsed rice, diced onion, garlic, ginger, garlic powder, onion powder, salt, black pepper, chicken broth, soy sauce, oyster sauce, and ½ tablespoon of the sesame oil.
- Stir well to combine: Place the chicken breasts on top of the rice mixture.
- Slow Cook: Cover and cook on LOW for 3 to 3½ hours, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Avoid lifting the lid during cooking, as this releases heat and moisture.
- Scramble the Eggs: About 15 minutes before the cooking time ends, whisk together the eggs, milk, and ¼ teaspoon salt.
- Cook in a lightly greased skillet over medium-low heat, stirring gently until soft curds form.
- Remove from the heat and roughly chop the scrambled eggs.
- Shred the Chicken: Transfer the cooked chicken to a cutting board.
- Shred it into bite-sized pieces using two forks.
- Finish the Fried Rice: Add the frozen peas and carrots, chopped scrambled eggs, sliced green onions, and the remaining ½ tablespoon sesame oil.
- Cover and cook on HIGH for 10 to 15 minutes, just until the vegetables are heated through.
- Rest: Turn off the slow cooker and let the fried rice stand uncovered for about 10 minutes.
- This allows excess steam to escape and helps the rice become fluffier.
- Serve: Garnish with sesame seeds, extra green onions, or a drizzle of sriracha if desired.
