Slow Cooker Chicken Fried Rice

This slow cooker chicken fried rice brings all the comforting, savory flavors of your favorite takeout into one easy, hands-off meal.

Tender chicken cooks low and slow in a rich blend of soy, garlic and ginger, while vegetables add color and texture.

Finished with fluffy rice, scrambled eggs and a hint of sesame oil, it’s hearty, balanced and perfect for busy weeknights.

Ingredients

• Chicken breasts: Lean and protein-packed; dice evenly so they cook consistently.
• Soy sauce & teriyaki sauce: Create that signature umami-rich, slightly sweet fried rice flavor.
• Sesame oil: Adds a deep, nutty finish; don’t skip it at the end.
• Cooked, cooled rice: Day-old rice is ideal because it stays fluffy and doesn’t turn mushy.
• Frozen peas and carrots: Convenient and classic, they bring sweetness and texture.
• Eggs: Scrambled directly in the slow cooker for that authentic fried rice feel.

See recipe card for quantities.

Instructions

1. Step 1: Add the diced chicken to the slow cooker and season with salt, pepper, garlic powder and ground ginger. Pour in the soy sauce, teriyaki sauce, sesame oil and chicken broth, ensuring the chicken is well coated. Stir in the diced onion along with the frozen peas and carrots.

2. Step 2: Cover and cook on low for 3-4 hours, until the chicken is cooked through and tender.

3. Step 3: Push the mixture to one side of the slow cooker. Pour in the beaten eggs and stir quickly to scramble until just set.

4. Step 4: Add the cooked, cooled rice and drizzle with a little extra sesame oil. Gently fold everything together until evenly combined and heated through.

Substitutions

• Swap chicken breasts for chicken thighs for a juicier, richer result.
• Use coconut aminos instead of soy sauce for a lower-sodium option.
• Replace white rice with pre-cooked brown rice for added fiber and a nuttier taste.
• Store-bought rotisserie chicken can be added in the last 30 minutes instead of cooking raw chicken.

Variations

• Takeout combo style: Add diced ham or cooked bacon for extra savory depth.
• Sweet and savory twist: Stir in pineapple chunks for a pop of sweetness.
• Spicy version: Add sriracha, chili paste or red pepper flakes for heat.

Equipment

A slow cooker (crockpot) is the star here, doing all the heavy lifting while you go about your day.

You’ll also need a sharp knife to dice the chicken evenly and a mixing spoon or spatula to gently fold everything together at the end. A small bowl helps with beating the eggs before adding them.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of broth to restore moisture. Freezes well for up to 2 months.

FAQ

Looking for other recipes like this? Try these:

Slow Cooker Chicken Fried Rice

This Slow Cooker Chicken Fried Rice delivers classic takeout flavor with tender chicken, fluffy rice, savory soy sauce, and colorful vegetables, all made conveniently in the crockpot.

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Course: Dinner

Cuisine: Asian-style

Keyword: chicken stir fry

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

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 diced chicken to the slow cooker and season with salt, pepper, garlic powder, and ginger.

• Pour soy sauce, teriyaki sauce, sesame oil and chicken broth over the chicken.

• Stir in diced onion and peas and carrots.

• Cover and cook on low for 3-4 hours, until chicken is fully cooked and tender.

• Push mixture slightly to the side and pour beaten eggs directly into the hot slow cooker. Stir quickly to scramble until set.

• Add cooked rice and sesame oil, stirring gently until evenly combined and heated through.

• Garnish with sliced green onions before serving.

Nutrition

Calories: 684kcal | Carbohydrates: 110g | Protein: 39g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 1882mg | Potassium: 829mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4547IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 3mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.