Description

Crockpot Chicken Fried Rice is a comforting, hands-off dinner that tastes like takeout but comes together in one pot. Slow-cooker goodness features tender chicken, fluffy rice, peas and carrots, sesame-garlic soy sauce, and a hint of ginger. No constant stirring needed—set it on low, finish with eggs and green onions, and enjoy six servings of a complete, family-friendly meal that reheats beautifully. Perfect for meal prep, and it adapts to gluten-free or low-sodium versions with simple substitutions.

Ingredients

Scale

1½ lbs boneless, skinless chicken breasts, diced
1½ cups uncooked long-grain white rice, rinsed
3 cups chicken broth
1 cup frozen peas and carrots
3 cloves garlic, minced
¼ cup soy sauce
1 tbsp sesame oil
½ tsp ground ginger
¼ tsp black pepper
2 large eggs, lightly beaten
2 tbsp chopped green onions

Instructions

Lightly grease the inside of your crockpot.
Add chicken, rice, chicken broth, peas and carrots, garlic, soy sauce, sesame oil, ginger, and black pepper. Stir gently to combine.
Cover and cook on low for 4–5 hours, or until rice is tender and liquid is absorbed.
Stir in beaten eggs, cover, and cook an additional 15–20 minutes until eggs are fully set.
Fluff with a fork, stir in green onions, and serve warm.

Notes

Lightly grease the crockpot to prevent sticking and easy cleanup.
For gluten-free version, use gluten-free soy sauce or tamari.
Leftovers refrigerate well for 3–4 days; reheat in microwave or on the stove.
To vary flavor, add diced bell peppers, corn, or mushrooms.

Prep Time: 10 minutes
Cook Time: 4–5 hours on low
Category: Main Dish
Method: Slow Cooker (Crockpot)
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 4 g
Sodium: 3600 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 210 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 400 mg

Keywords: Crockpot Chicken Fried Rice, slow cooker fried rice, chicken fried rice, easy dinner, one-pot meal, weeknight dinner, meal prep, gluten-free option