Crockpot Chicken Fried Rice Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8 people
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Calories
444 kcal
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Course
Side Dish, Main Course
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Cuisine
Asian
Crockpot Chicken Fried Rice Recipe
Description
The recipe begins by cooking seasoned chicken breasts in teriyaki sauce, along with onions, garlic, and toasted sesame oil in a slow cooker on high heat. After three hours, the chicken is shredded and returned to warm with the cooked jasmine rice, frozen peas, carrots, and soy sauce to blend flavors. Scrambled eggs are cooked separately and added in last, providing a familiar fried rice component. The combination delivers tender chicken in a flavorful sauce surrounded by well-separated grains of rice and vegetables.
Serve this dish warm, garnished with optional green onions and sesame seeds for added texture and flavor. It works well as a main course, providing protein and vegetables in one pot. The dish stores well in the refrigerator for up to three days or can be frozen for longer keeping.
To maintain rice quality, cool cooked rice before combining in the slow cooker. Additional vegetables like bell peppers or mushrooms can be added as desired. For a gluten-free option, substitute tamari for soy sauce.
Ingredients
- 1 cup teriyaki sauce
- 3 chicken breast boneless skinless
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 yellow onion diced
- 2 teaspoons garlic minced
- 3 tablespoons sesame oil toasted
- 3 cups jasmine rice long grain
- 3 cups pea 12 ounce bag, frozen
- 3 cups carrot 12 ounce bag, frozen
- 3 large egg
- 4 tablespoons soy sauce
Optional toppings:
- green onions
- sesame seeds
Instructions
- Pour teriyaki sauce into slow cooker. Season chicken breasts with salt and pepper then add to slow cooker.
- Place diced onions and minced garlic on top of chicken.
- Drizzle toasted sesame seed oil over chicken.
- Set crockpot on HIGH and cook for 3 hours.
- While the chicken is cooking, prepare rice according to directions on the package. Cool to room temperature.
- When chicken is cooked, switch Crockpot to WARM function. Dice chicken into bite sized pieces, then place back into the slow cooker.
- Add rice, frozen peas and carrots, and soy sauce. Stir well to combine. Place lid on slow cooker.
- Lightly scramble and cook eggs in a skillet, then add to rice mixture.
- Serve warm with green onions and sesame seeds.
Notes
- Let cooked rice cool completely before adding it to the slow cooker to prevent mushiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Feel free to customize by adding vegetables like bell peppers or mushrooms.
- Use tamari instead of soy sauce to make this dish gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 2074mg | 86% |
| Potassium | 485mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5088IU | 102% |
| Vitamin C | 8mg | 9% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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