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

chicken rice sauce and vegetables in the crock pot

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.

rice chicken and vegetables in the crock pot

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

spices added to the crock pot fried rice and chicken

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.

cooked rice, chicken, vegetables and spices in the slow cooker

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.

slow cooker chicken fried rice in a bowl

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.

Top tip

Always add the rice at the end to keep the texture light and fluffy; slow cooking it too long will make it soft and sticky.
Use day-old cold rice for best texture, fresh warm rice can clump.
Stir gently after adding rice to keep grains separate.

FAQ

Can I use freshly cooked rice?

You can, but let it cool completely first; warm rice tends to clump and become mushy when mixed in.

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