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Crockpot Chicken Fried Rice

Nothing beats a cozy night in with a warm, hearty meal, and Crockpot Chicken Fried Rice is sure to make your taste buds dance. A delicious blend of tender chicken, colorful vegetables, and perfectly cooked rice, this dish brings together a symphony of flavors that will have you craving more. It’s the amazing aroma that fills your kitchen that will pull you right in and make you feel at home.

Why Make This Recipe

If you’re struggling to find time to cook during the busy week, this make-ahead dish is a lifesaver.
Packed with protein and veggies, this recipe is both wholesome and satisfying.
It’s an excellent way to use up leftovers, specifically that day-old rice sitting in your fridge.

How to Make Crockpot Chicken Fried Rice

Creating a heartwarming dish like Crockpot Chicken Fried Rice doesn’t require gourmet skills or hours spent in the kitchen. Below is a straightforward guide that will walk you through each step, ensuring that your meal turns out both delicious and rewarding.

Step 1: Prepare Chicken & Aromatics for Crockpot

Start with 1.5 pounds of boneless, skinless chicken breasts. Pat the chicken dry with paper towels and cut it into uniform 1-inch pieces. Arrange the diced chicken at the bottom of a 6-quart (or larger) slow cooker. Sprinkle diced onion and minced garlic over the chicken, layering flavors that will infuse the dish during cooking.

Step 2: Create Slow Cooker Sauce

Now it’s time to amp up the flavor. In a separate medium bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of sesame oil, and 1 tablespoon of oyster sauce. This will be your sauce. Pour it evenly over the chicken and the aromatics in the slow cooker, gently stirring to ensure all chicken pieces are well coated.

Step 3: Slow Cook Chicken Base

Secure the lid tightly on your slow cooker. Set it to cook on the low setting for about 4-6 hours, or on the high setting for 2-3 hours. The goal is to have the chicken incredibly tender and easy to shred with a fork. Once it’s cooked, use two forks to gently shred the chicken pieces directly in the slow cooker, mixing them thoroughly with the sauce and softened vegetables.

Step 4: Prepare Rice for Frying

While the chicken is cooking, make sure you have 4 cups of cold, day-old white rice. Using day-old rice is crucial for this dish because it ensures that the grains stay distinct and non-mushy. If you don’t have day-old rice, spread freshly cooked rice thin on a baking sheet and refrigerate or freeze for a short while until completely cold. Use your hands or a fork to break apart any clumps before frying.

Step 5: Cook the Eggs

Next, heat a large wok or a very large, heavy-bottomed non-stick skillet over medium-high heat. Add a tablespoon of neutral oil like vegetable or canola oil. When the oil is hot, pour in the lightly beaten eggs and let them cook undisturbed for about 30 seconds. Gently scramble the eggs into small, fluffy pieces, then remove them from the pan and set aside.

Step 6: Sauté the Vegetables

In the same hot pan, add the thawed frozen mixed vegetables—green beans, peas, carrots, and corn. Stir-fry them for about 2-3 minutes, tossing constantly until they are slightly tender-crisp and retain that vibrant color.

Step 7: Add Rice & Chicken Base

Now comes the fun part! Add the cold, prepared white rice to the pan, breaking up any remaining clumps. Spread the rice evenly on the bottom, allowing it to cook undisturbed for 1-2 minutes to develop some crispy bits. Then photograph the amazing transformation! Vigorously stir-fry, tossing constantly for another 3-4 minutes. Reduce the heat slightly to medium then spoon in the shredded chicken and sauce mixture from your slow cooker (about 2-3 cups, or to your desired sauciness). Stir and toss everything thoroughly, ensuring the rice is completely coated with the flavorful sauce. Continue to stir-fry for another 3-5 minutes, allowing the sauce to heat through and meld with the rice.

Step 8: Final Seasoning & Garnish

At this stage, stir in the reserved cooked eggs and half of the sliced green onions. Season with salt and pepper to taste, and if you like a bit of heat, add optional crushed red pepper flakes. Give everything one last quick stir-fry for about 1 minute. Just before serving, drizzle with the remaining tablespoon of sesame oil. Serve hot, garnished generously with the remaining green onions.

Best Way to Store Crockpot Chicken Fried Rice

With just a few simple storage tips, you can enjoy your delicious Crockpot Chicken Fried Rice for days.

Refrigerate: Store leftovers in an airtight container for 3-4 days at 40°F or below.
Freeze: This dish can be frozen for up to 2 months. Remember to divide it into smaller portions for easy reheating.
Reheat: Thaw overnight in the refrigerator before reheating in the microwave or on the stovetop. Add a splash of water or soy sauce to help rehydrate the rice as it heats.

Serving Suggestions for Crockpot Chicken Fried Rice

Crockpot Chicken Fried Rice is one of those versatile dishes that pairs well with many sides or can stand alone as a hearty meal. Here are some serving ideas:

Serve with Soy Sauce or Hot Sauce: Enhance the flavor by drizzling a bit more soy sauce or your favorite hot sauce on top.
Garnish with Fresh Herbs: Fresh cilantro or basil can bring a lovely brightness to the dish.
Pair with a Side Salad: A crisp cucumber salad or Asian slaw can create a fresh contrast to the warm fried rice.

Tips to Make Crockpot Chicken Fried Rice

Use Day-Old Rice: The key to perfect fried rice is using cold, day-old rice. It separates the grains and prevents mushiness.
Adjust Flavoring: Feel free to taste the dish as you cook and adjust the soy sauce or sesame oil to your liking.
Add More Vegetables: Don’t hesitate to add other vegetables like zucchini or bell peppers for extra flavor and nutrition.

Variations or Substitutions

If you’re looking to switch things up delightfully, here are a couple of variations:

Protein Swap: Instead of chicken, you can use shrimp or tofu for a different taste and texture.
Vegetable Options: Consider using fresh veggies like bell peppers or mushrooms if you prefer. Just add them when you sauté the other vegetables.

FAQs

Q: Can I make this ahead?
A: Absolutely! You can prepare the chicken and sauce the night before and just cook the rice and vegetables when ready to serve.

Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs make for a juicier dish due to their higher fat content. Just ensure they are bone-in or boneless according to your preference.

Q: How do I make it spicier?

Add crushed red pepper flakes as suggested.
Incorporate sliced fresh jalapeños or Sriracha sauce when cooking the chicken.

Q: Is this dish suitable for meal prep?
A: Definitely! This recipe stores well and can be easily packed into lunch containers for quick meals throughout the week.

Conclusion

Crockpot Chicken Fried Rice is not only a fantastic way to enjoy a beloved classic but also a true time-saver for busy home cooks. With its melded flavors, practical cooking method, and adaptability, this dish is a must-try for anyone looking to add a delicious and fulfilling recipe to their dinner rotation. Whether you savor it on a night with family, prepare it for meal prep, or whip it up for a gathering, this dish is guaranteed to impress and satisfy!

So go ahead, grab those ingredients, and let your slow cooker do the magic while you enjoy some well-deserved time to yourself or with loved ones. Happy cooking!