Crockpot Chicken Fried Rice: A Cozy One-Pot Delight

Crockpot Chicken Fried Rice is a comforting one-pot meal, perfect for busy weeknights with family and friends.

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Prep Time 10

Cook Time 4

Additional Cooking Time 20

Total Time 4 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 1/2 pounds boneless, skinless chicken breasts Main protein; can substitute with shrimp or tofu, adjust cooking time as needed.

For the Rice

4 cups cooked white rice Cold; brown rice can be used but will require adjustments in cooking time.

For the Vegetables

2 cups frozen mixed vegetables Adds color and nutrition; fresh vegetables can be substituted.
1 medium onion, diced Enhances flavor; shallots or leeks can be alternatives.
3 cloves garlic, minced Aromatic base; garlic powder can be used as a substitution.

For the Sauce

1/4 cup soy sauce Provides savory depth; low-sodium soy sauce or tamari for gluten-free can be used.
2 tablespoons sesame oil Adds nuttiness; can replace with vegetable oil if unavailable.
1 tablespoon oyster sauce Introduces sweetness; substitute with soy sauce mixed with a little sugar if needed.

For the Eggs

2 large eggs, lightly beaten Adds creaminess; can omit for a vegan option.

For Seasoning

Salt and pepper to taste Essential for seasoning; adjust based on preference.
1/4 teaspoon crushed red pepper flakes Optional for heat; omit for a milder dish.

For Garnish

2 green onions, sliced Adds freshness; can replace with chopped cilantro.

Equipment

Crockpot

Method

Step‑by‑Step Instructions

Lightly grease the crockpot insert with non-stick spray and set it to low for 4 hours or high for 2 hours.
Place cubed chicken breasts in an even layer at the bottom of the crockpot.
Sprinkle diced onions and minced garlic over the chicken.
Whisk together soy sauce, sesame oil, and oyster sauce; pour over chicken and aromatics.
Add frozen mixed vegetables on top of the chicken without stirring.
Cover securely and cook on low for 4 hours or high for 2 hours.
Gently stir in cold, cooked rice after the initial cooking time.
Make a well in the mixture and pour the lightly beaten eggs into it.
Cover and cook for an additional 3-5 minutes or until the eggs are fully set and scrambled.
Stir the eggs into the rice mixture until well combined.
Taste and adjust seasoning with salt, pepper, and optional red pepper flakes.
Cover again and cook for an additional 15-20 minutes on high.
Garnish with sliced green onions and serve warm.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 210mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Use cold, cooked rice to prevent clumping. Avoid lifting the lid during cooking to maintain steam. Customize proteins and adjust seasonings to taste.

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