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.
If you love slow cooker meals, you are in the right place. Try my Slow Cooker Cowboy Casserole, Slow Cooker Copycat Cracker Barrel Meatloaf, and Slow Cooker French Onion Beef and Potatoes.
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
- 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.
- Step 2: Cover and cook on low for 3-4 hours, until the chicken is cooked through and tender.
- 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.
- 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.
- Add store-bought rotisserie chicken in the last 30 minutes instead of cooking raw chicken.
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.
- Shrimp swap - Skip the chicken and stir in 1 pound of peeled, deveined shrimp during the last 20 minutes of cooking. They only need enough time to turn pink; any longer and they turn rubbery.
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.
For another slow cooker chicken dinner, try my slow cooker chicken pot pie pasta.
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
You can, but let it cool completely first; warm rice tends to clump and become mushy when mixed in.
Sure, if you want more control over the texture. Scramble them in a skillet with a little butter, then fold them into the rice at the very end instead of pouring them in raw.
Yes! Frozen vegetables like carrots and peas can go straight into the warm slow cooker with the rice to heat through without getting overly soggy.
Related
Looking for other recipes like this? Try these:
Slow Cooker Chicken Fried Rice
Ingredients
- 1½ pounds boneless skinless chicken breasts, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ cup low-sodium soy sauce
- ¼ cup teriyaki sauce
- 1 tablespoon sesame oil
- ½ cup chicken broth
- 1 cup diced onion
- 2 cups frozen carrots and peas
- 4 cups cooked and cooled white rice
- 2 large eggs beaten
- Scallions for garnish optional
Instructions
- Add diced chicken to the slow cooker and season with salt, pepper, garlic powder, and ginger.
- Pour soy sauce, teriyaki sauce, sesame oil and chicken broth over the chicken.
- Stir in diced onion and peas and carrots.
- Cover and cook on low for 3-4 hours, until chicken is fully cooked and tender.
- Push mixture slightly to the side and pour beaten eggs directly into the hot slow cooker. Stir quickly to scramble until set.
- Add cooked rice and sesame oil, stirring gently until evenly combined and heated through.
- Garnish with sliced green onions before serving.
Equipment
- Slow Cooker
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Nate says
This turned out really well. Thanks for sharing.
Karen Kelly says
Yay so glad to hear it!