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Crockpot Chicken Fried Rice

Crockpot chicken fried rice with fluffy long-grain rice, tender chicken, and gentle scrambled egg ribbons. Slow-cooked in chicken broth, then finished with peas and carrots for a classic Chinese-American take.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice
  • 1.5 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 2 cup long grain white rice Uncooked.
  • 3.5 cup chicken broth
  • 1 cup frozen peas and carrots No thawing needed.
  • 3 garlic Minced.
  • 0.25 cup soy sauce Measure as 1/4 cup.
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp ginger powder
  • 0.25 tsp black pepper
Eggs and garnish
  • 3 eggs Beaten.
  • 3 tbsp butter
  • 0.1 sesame seeds For garnish.
  • 0.1 sliced green onions For garnish.

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken rice base
  1. Add the chicken pieces to the slow cooker.
  2. Add the uncooked rice, chicken broth, garlic, soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ginger powder, and black pepper.
  3. Stir well and make sure the rice is fully submerged in the broth.
  4. Cook on low for 4–5 hours (or high for 2–2.5 hours) until the rice is cooked through and the chicken is tender.
Scramble eggs into the rice
  1. Push the rice and chicken to the sides of the slow cooker, leaving space in the center.
  2. Add the butter to the center of the slow cooker.
  3. Pour in the beaten eggs in the center, then stir constantly until the eggs are just scrambled with visible ribbon-like curds.
  4. Fold the scrambled eggs into the rice mixture until evenly combined.
Finish with peas and carrots
  1. Stir in the frozen peas and carrots.
  2. Cover and cook on high for 10 minutes until the vegetables are heated through.
Serve
  1. Serve immediately, garnished with sesame seeds and sliced green onions, then spoon into bowls while hot.

Notes

Pro tip: if your slow cooker lid seals tightly, the rice will stay evenly tender—avoid opening during the first cook. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because the rice texture and eggs can turn soft after thawing. If you want a lighter version, use reduced-sodium soy sauce and swap part of the butter for a light drizzle of sesame oil.