Crockpot Chicken Fried Rice – A Takeout-Style Dinner Made Easy

There’s something deeply satisfying about a big bowl of fried rice it’s savory, comforting, and packed with flavor in every bite. But what if you could skip the wok, toss the ingredients into your slow cooker, and let dinner make itself? That’s exactly what you get with this Crockpot Chicken Fried Rice. It delivers all the bold, takeout-style taste you love, but with the ease and convenience of a set-it-and-forget-it method.

This recipe was born out of a busy weeknight and a leftover rotisserie chicken. I had no time to stand over the stove, but I still wanted something hearty and homemade. With a few tweaks and trial runs, I discovered that fried rice can absolutely be done in a slow cooker and it’s a total game-changer.

this Recipe

What Is Crockpot Chicken Fried Rice?

Crockpot Chicken Fried Rice is a simplified, slow-cooked version of the classic stir-fried dish. It combines cooked rice, shredded chicken, veggies, eggs, and soy-based seasoning, all cooked low and slow in your Crockpot until the flavors meld into pure comfort food.

While traditional fried rice is made in a hot skillet or wok, this version skips the constant stirring. It’s a great way to use leftover chicken and rice, and you can customize it with your favorite add-ins to suit your taste.

Why You’ll Fall in Love with This Recipe

This recipe isn’t just easy it’s reliable, flavorful, and adaptable. Here’s why it’ll be a new favorite:

• Minimal effort: Just dump and stir—no babysitting a skillet.
• One-pot meal: Protein, carbs, and veggies all in one dish.
• Meal prep hero: Makes a big batch that reheats beautifully.
• Kid-approved: Familiar flavors and textures even picky eaters enjoy.
• Customizable: Use any veggies or protein you like.

It’s the kind of meal you can rely on when your energy is low but you still want something homemade and satisfying.

How Does It Taste?

Crockpot Chicken Fried Rice tastes just like your favorite Chinese takeout—but better because you control the ingredients. Each bite is savory and rich from the soy sauce and sesame oil, slightly sweet from the carrots and peas, and full of juicy, tender shredded chicken.

The rice absorbs all the flavors as it cooks, and the eggs add a soft, fluffy texture that balances everything out. The green onions on top give it that fresh, sharp bite you expect from great fried rice.

Health & Ingredient Benefits

This is a wholesome meal made with clean ingredients, and it’s easy to adapt for different dietary needs:

• Lean protein from shredded chicken helps keep you full longer.
• Veggies like peas, carrots, and bell peppers add fiber and nutrients.
• Brown rice or cauliflower rice can be subbed for extra fiber or fewer carbs.
• Soy sauce alternatives like coconut aminos make it lower in sodium and gluten-free.

This dish is naturally dairy-free and can be made gluten-free with one simple swap.

Ingredients You’ll Need

• 3 cups cooked white or brown rice (preferably day-old)
• 2 cups cooked, shredded chicken (rotisserie or leftover)
• 1 cup frozen peas and carrots
• ½ cup diced red bell pepper
• 2 green onions, sliced (plus more for garnish)
• 2 eggs, lightly beaten
• ¼ cup low-sodium soy sauce (or coconut aminos)
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger
• Optional: 1 tablespoon oyster sauce for umami
• Salt and pepper to taste

Tools You’ll Need

• 4 to 6-quart Crockpot or slow cooker
• Mixing bowl
• Measuring cups and spoons
• Spatula or wooden spoon
• Small nonstick skillet (for cooking eggs)
• Knife and cutting board

Optional Substitutions & Additions

• Make it vegetarian: Omit the chicken or replace with tofu or scrambled eggs.
• Add more vegetables: Stir in broccoli, corn, edamame, or spinach.
• Swap protein: Try ground turkey, shrimp, or pulled pork.
• Make it spicy: Add sriracha or crushed red pepper flakes.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce.

How to Make Crockpot Chicken Fried Rice

1. Lightly grease your slow cooker or spray with nonstick spray.
2. In a large bowl, combine cooked rice, shredded chicken, peas and carrots, diced bell pepper, green onions, soy sauce, sesame oil, garlic powder, and ground ginger. Stir to combine.
3. Transfer mixture into your Crockpot and spread evenly.
4. Cover and cook on LOW for 2 to 3 hours or until heated through and flavors are combined.
5. In the last 30 minutes, cook the eggs in a nonstick skillet until just set. Chop into pieces and stir into the rice.
6. Taste and season with salt, pepper, or more soy sauce as needed.
7. Top with extra green onions and serve hot.

What to Serve With Chicken Fried Rice

This one-pot meal is pretty complete on its own, but you can round it out with:

• Egg rolls or spring rolls
• Steamed dumplings
• Asian slaw or cucumber salad
• Miso soup
• Kimchi or pickled veggies

It also pairs well with a drizzle of sweet chili sauce or extra soy sauce on the side.

Tips for Success

• Use day-old rice: Fresh rice can get mushy. Day-old rice holds its texture better.
• Cook the eggs separately: Stirring raw eggs into the Crockpot doesn’t yield the right texture.
• Season to taste: Different soy sauces vary in saltiness adjust accordingly.
• Avoid overcooking: 2 to 3 hours on LOW is ideal. Overcooking can dry it out.
• Mix well before serving: To evenly distribute sauce, eggs, and veggies.

Common Mistakes to Avoid

• Using freshly cooked rice: It’ll become soggy and mushy.
• Not greasing the Crockpot: Can lead to sticking and hard clean-up.
• Overloading with soy sauce: Start with less you can always add more.
• Cooking eggs in the slow cooker: Won’t give that classic fried rice texture.
• Overcooking: 2–3 hours is enough. Longer may result in dry rice.

How to Store & Reheat

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions in freezer bags for up to 2 months.
• Reheat: Microwave with a splash of water or soy sauce to keep it moist.

This dish reheats beautifully and is ideal for meal prep.

Frequently Asked Questions

Can I use uncooked rice?
Not recommended. Cooked rice ensures the proper texture and reduces excess moisture.

Can I double the recipe?
Yes, but increase cook time slightly and use a larger Crockpot.

Can I add raw chicken?
Yes, dice raw chicken and add it in. Make sure it reaches 165°F internally and cook for 3–4 hours on LOW.

Do I have to cook the eggs separately?
Yes—for the best texture and authentic fried rice feel, scramble and stir them in later.

Nutritional Info (approximate per serving)

• Calories: 370
• Protein: 22g
• Carbs: 36g
• Fat: 15g
• Fiber: 3g
• Sugar: 3g
• Sodium: 510mg

Conclusion

Crockpot Chicken Fried Rice is the perfect marriage of flavor and convenience. It transforms everyday ingredients into something warm, comforting, and full of takeout-style goodness without the fuss of frying. Whether you’re cooking for a busy family, prepping lunches for the week, or just craving something savory and simple, this dish hits the spot every time. With minimal effort and maximum flavor, it’s a recipe that’s sure to become part of your regular rotation.

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August 14, 2025 by Melissa