Crockpot Chicken Fried Rice Recipe

I was making fried rice one day when I wondered, what if I could cut down on the prep time a bit? That’s when it hit me – use a crockpot! I wasn’t sure how it would turn out, but I’m glad I tried it because the results are amazing. The chicken comes out so tender and flavorful, and the rice absorbs all the delicious teriyaki sauce flavor. And there’s only 15 minutes of prep work, so this recipe is also hands-off and perfect for my busy family!

What’s in This Crockpot Chicken Fried Rice Recipe?

I’ve kept the ingredients list nice and short, using mostly pantry staples and a few fresh ingredients. Anytime I can skip a trip to the grocery store, I’m all for it!

Chicken: Use skinless, boneless chicken breasts for this recipe. Teriyaki Sauce: I use a store-bought teriyaki sauce to keep things simple, but you can make your own if you prefer. Aromatics: Minced garlic and yellow onion add depth of flavor to the dish. Veggies: I use a frozen vegetable medley with carrots and peas as they warm up perfectly in the slow cooker. Fresh veggies will also work; you’ll just have to add them to the crockpot earlier to cook them through. Sesame Oil: A toasted sesame seed oil makes this recipe taste like it’s straight from your favorite Chinese restaurant. Don’t skip it! Rice: I like using long-grain rice, like Jasmine when making crockpot chicken fried rice. However, you can use any rice you like, as it’s cooked separately and added to the crockpot once cooled. You can also use leftover cooked rice if that’s what you have to hand. Eggs: No fried rice is complete without scrambled eggs! I use large eggs for this fried rice recipe. Soy Sauce: I usually use a low-sodium soy sauce to control the salt levels. If you like it saltier, you can always add more! Seasonings: All the other ingredients add a lot of flavor, so just salt and pepper are needed. Optional Toppings: Green onions and sesame seeds are the perfect finishing touches, but you can leave the toppings off if preferred.

Variations to Try

Feel free to add any type of veggies you like! Bell peppers and mushrooms would both work well in this recipe.

How to Store and Reheat

I like to serve this rice fairly soon after it’s made, but leftovers keep well in an airtight container in the fridge for up to 3 days. Leftover crockpot chicken fried rice can be reheated slowly on the stovetop to serve. When reheating, I like to add a tablespoon or two of water to loosen the mixture back up, as rice can dry out a little when sitting.

How to Freeze

This recipe also freezes well! I usually portion the leftovers into individual servings and freeze them in ziplock bags or airtight containers. I let them thaw in the fridge overnight and reheat as needed for a quick and easy meal.

Notes and Tips

Use cooked and cooled rice for this recipe. If the rice is still hot, it’ll go mushy when added to the crockpot. To make this recipe gluten-free, use a Teriyaki sauce made with tamari or gluten-free soy sauce. Tamari is a naturally gluten-free alternative to soy sauce, and some brands use this in their gluten-free Teriyaki sauces. Cook the eggs before adding them to the crockpot. Then, all you have to do is combine everything and serve!

How to Make Crockpot Chicken Fried Rice Step by Step

Season the Chicken: Add 1 cup of Teriyaki sauce to your crockpot and season 3 skinless, boneless chicken breasts with ¼ teaspoon salt and ¼ black pepper. Add the seasoned chicken breasts to the crockpot with the Teriyaki sauce. Add Onions and Garlic: Pour 1 diced yellow onion and 2 teaspoons of minced garlic on top of the chicken breasts in the crockpot. Cook the Chicken: Drizzle 3 tablespoons of toasted sesame seed oil over the chicken and cook on HIGH for 3 hours. Prepare the Rice: As your chicken cooks in the crockpot, prepare 3 cups of long-grain jasmine rice according to the package instructions. Let the rice cool to room temperature before the chicken is cooked. Cut the Chicken: Turn your crockpot to the WARM function once the chicken is cooked. Remove the chicken and cut it into bite-sized pieces. Return the chicken to the crockpot. Add the Rice and Veggies: Add the cooked jasmine rice, 3 cups of frozen peas and carrots, and 2 tablespoons of soy sauce. Mix to combine, and pop the lid back on so everything can warm through. Scramble the Eggs: Scramble 3 large eggs in a skillet. Once cooked, add them to the crockpot and mix everything together. Serve: Turn off the crockpot and (optional) serve with sliced green onions and sesame seeds!