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Crockpot Chicken Fried Rice finished recipe

Crockpot Chicken Fried Rice

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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 8 cups servings
Ingredients Method

Ingredients
  

Main Ingredients
  • 11/2 pounds (680 g) boneless skinless chicken breasts
  • 11/2 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
  • 1/4 teaspoon fine sea salt
Seasonings
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Optional Garnishes
  • Sesame seeds
  • Extra sliced green onions
  • Sriracha

Method
 

Method
  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. This step ensures that the rice and chicken do not stick to the sides, making for easier cleanup and better texture.
  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, ensuring they are evenly distributed for consistent cooking.
  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, which can affect the cooking process.
  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. This method keeps the eggs fluffy and prevents them from becoming overcooked.
  5. Shred the Chicken: Transfer the cooked chicken to a cutting board. Shred it into bite-sized pieces using two forks. This step allows the chicken to mix evenly throughout the rice, ensuring every bite is flavorful.
  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, enhancing the overall texture.
  8. Serve: Fluff the rice gently with a fork: Garnish with sesame seeds, extra green onions, or a drizzle of sriracha if desired. This final touch adds a burst of flavor and visual appeal to the dish.

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