Name: Crockpot Chicken Fried Rice (Easy Slow Cooker Takeout-Style Dinner)
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs, diced; 1 ½ cups long-grain white rice, rinsed; 3 cups chicken broth; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon ground ginger; 1 cup frozen peas and carrots; 3 large eggs; 2 green onions, sliced; Salt and black pepper, to taste

Ingredients

Scale

1 ½ lbs boneless, skinless chicken breasts or thighs, diced
1 ½ cups long-grain white rice, rinsed
3 cups chicken broth
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground ginger
1 cup frozen peas and carrots
3 large eggs
2 green onions, sliced
Salt and black pepper, to taste

Instructions

Step 1: Prepare the Crockpot

Lightly spray the crockpot with nonstick spray to prevent sticking and ensure easy cleanup.

Step 2: Add Base Ingredients

Add diced chicken, rinsed rice, chicken broth, soy sauce, sesame oil, garlic powder, onion powder, ginger, salt, and black pepper to the crockpot. Stir gently to combine.

Step 3: Slow Cook

Cover and cook on LOW for 3–4 hours or until the rice is tender and chicken is fully cooked. Stir once halfway if possible.

Step 4: Add Vegetables and Eggs

Stir in frozen peas and carrots. Push the rice mixture to the sides of the crockpot, creating a small space in the center. Crack eggs into the center, cover, and cook on HIGH for 15–20 minutes until eggs are set.

Step 5: Finish and Serve

Stir everything together, breaking up the cooked eggs into bite-sized pieces. Taste and adjust seasoning. Garnish with green onions before serving.

Notes

Rinse rice to prevent mushy texture.
Stir gently to avoid breaking rice grains.
Eggs cook best added near the end.

Sesame oil adds authentic fried rice flavor—don’t skip it.