A simple slow-cooker version of classic fried rice that’s packed with tender chicken, vegetables, and savory flavor.
Ingredients
1 lb (450 g) boneless, skinless chicken breasts, diced
2 cups cooked rice (preferably day-old)
1 cup frozen peas and carrots
1/2 cup onion, finely chopped
2 cloves garlic, minced
3 eggs, lightly beaten
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp ground ginger
1/2 tsp black pepper
1 cup low-sodium chicken broth
2 green onions, sliced (for garnish)
Instructions
Lightly grease the crockpot.
Add the diced chicken, onion, garlic, peas, carrots, soy sauce, sesame oil, ginger, black pepper, and chicken broth. Stir well.
Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is fully cooked.
About 30 minutes before serving, stir in the cooked rice.
Pour the beaten eggs over the mixture and gently stir.
Cover and cook for another 20–30 minutes, until the eggs are set.
Fluff the rice with a fork and adjust seasoning if needed.
Garnish with sliced green onions and serve warm.
Tips
Day-old rice works best because it stays fluffy and doesn’t become mushy.
Add diced bell peppers, mushrooms, or corn for extra vegetables.
For more authentic fried-rice flavor, drizzle with additional sesame oil before serving.
Prep Time: 10 minutes
Cook Time: 4–5 hours (Low) or 2–3 hours (High)
Total Time: Up to 5 hours
Servings: 4–6 🍚🍗
