Name: Crockpot Chicken Fried Rice
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Asian
Ingredients: 1.5 pounds boneless skinless chicken breasts, cubed; 4 cups cooked white rice, cold and day-old preferred; 2 cups frozen mixed vegetables (peas, carrots, green beans, corn); 1 medium onion, diced; 3 cloves garlic, minced; 1/4 cup low-sodium soy sauce; 2 tablespoons sesame oil; 1 tablespoon oyster sauce; 2 large eggs, lightly beaten; Salt to taste; Black pepper to taste; 2 green onions, sliced for garnish; Optional: 1/4 teaspoon crushed red pepper flakes

Description

An easy and comforting crockpot chicken fried rice that practically cooks itself, delivering tender chicken and fluffy rice with vibrant vegetables.

Ingredients

Scale

1.5 pounds boneless skinless chicken breasts, cubed
4 cups cooked white rice, cold and day-old preferred
2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
1 medium onion, diced
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon oyster sauce
2 large eggs, lightly beaten
Salt to taste
Black pepper to taste
2 green onions, sliced for garnish
Optional: 1/4 teaspoon crushed red pepper flakes

Instructions

Pat chicken dry, cut into uniform 1-inch pieces, and arrange in the bottom of a slow cooker. Sprinkle diced onion and minced garlic over the chicken.
In a separate bowl, whisk together the soy sauce, 1 tablespoon sesame oil, and oyster sauce. Pour this sauce over the chicken, stirring gently.
Cook on low for 4-6 hours or high for 2-3 hours until tender. Shred the chicken in the slow cooker with two forks or leave pieces intact.
Ensure rice is cold and day-old. If using fresh rice, cool it down before using.
Heat a large skillet over medium-high heat, add oil, and scramble the beaten eggs. Set aside.
Stir-fry frozen mixed vegetables for 2-3 minutes until tender-crisp.
Add cold rice to the pan and stir-fry for 3-4 minutes. Add shredded chicken and sauce mixture, stir-frying until heated through.
Stir in the cooked eggs and half of the green onions. Season with salt, pepper, and optional red pepper flakes. Drizzle with remaining sesame oil and serve hot, garnished with green onions.

Notes

Use day-old rice for the best texture. If you don’t have day-old rice, cool fresh rice in the fridge to avoid mushiness.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg

Keywords: crockpot, chicken, fried rice, easy dinner, comfort food