Crockpot Chicken Fried Rice
A warm and comforting one-pot meal featuring tender chicken, colorful vegetables, and fluffy rice, cooked slowly for a deliciously blended flavor.
Ingredients
Main Ingredients
- 2 cups cooked rice Use day-old or pre-cooked rice for best results.
- 1 pound chicken breast, diced Can substitute with turkey or other proteins.
- 1 cup mixed vegetables (peas, carrots, corn) Feel free to substitute with other vegetables.
- 3 tablespoons soy sauce Adjust to taste.
- 2 tablespoons sesame oil For added flavor; can substitute with other oils.
- 2 pieces green onions, sliced For garnish.
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
Preparation
- Place the diced chicken breast at the bottom of your crockpot.
- Add the cooked rice and mixed vegetables to the crockpot.
- In a small bowl, combine the soy sauce, sesame oil, minced garlic, and ginger. Stir until well blended.
- Pour the sauce mixture over the chicken, rice, and vegetables. Stir gently to combine.
Cooking
- Cover the crockpot with its lid and set it to cook on low for 4 to 5 hours.
- After cooking, stir in the sliced green onions before serving.
Serving
- Ladle the chicken fried rice into bowls and serve warm.
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Notes
Leftovers can be stored in the refrigerator for up to four days. For freezing, use airtight containers to store individual portions, lasting up to three months.