Easy

Crockpot Chicken Fried Rice

Name: Crockpot Chicken Fried Rice
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 900 g boneless skinless chicken breasts, diced into 2 cm pieces; 400 g long-grain white rice, rinsed; 750 ml chicken broth; 200 g frozen mixed vegetables (peas, carrots, corn); 80 ml soy sauce; 2 tbsp oyster sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 2 tsp fresh ginger, grated; 4 cloves garlic, minced; 4 whole green onions, sliced; 3 whole eggs, beaten; 1 tbsp vegetable oil

6 hr 15 min6406 cal

By Chef Marco Deluca·Red Seal Certified Chef|January 15, 2024

This Crockpot Chicken Fried Rice recipe is a Canadian favourite that brings incredible flavour to your dinner table with minimal effort. Perfect for busy weeknights or lazy weekend cooking, this dish features tender, juicy chicken paired with carefully balanced seasonings that the whole family will love. Whether you are meal prepping for the week or cooking for guests, this recipe delivers consistent, restaurant-quality results every time. Every step has been tested in Canadian kitchens using ingredients available at your local grocery store. With a prep time of just 15 minutes, you can have this delicious meal ready without spending hours in the kitchen. The combination of simple techniques and bold flavours makes this one of the most requested chicken recipes on our site. Bookmark this page and add it to your regular rotation — you will not be disappointed.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Layered Rice Soak

“Before sealing the crockpot, sprinkle the rinsed rice evenly over the broth and press it down with a spatula; this prevents clumping and lets the rice steam gently while the chicken finishes cooking. Avoid lifting the lid for the first 45 minutes, or the steam will escape and the rice stays under‑cooked.”

About This Recipe

Crockpot Chicken Fried Rice is one of those beloved comfort foods that resonates deeply with Canadian families, especially during busy weeknights. The magic of this dish lies not only in its simple preparation but also in the rich, savory flavor that comes from the tender chicken mingling with perfectly cooked rice. As the chicken simmers in the crockpot, it absorbs the aromatic notes of garlic, onion, and smoked paprika, creating a delightful umami experience that fills your home with warmth and inviting scents.

This dish is perfect for any occasion, from a casual family dinner to meal prepping for the week ahead. With just 15 minutes of hands-on time, you can set it and forget it, knowing that a hearty, flavorful meal will be waiting for you when you're ready to eat. Canadian home cooks love this recipe for its versatility and the nostalgic feeling of home-cooked meals, making it a staple in many households across the country.

Tips for the Best Crockpot Chicken Fried Rice

To achieve the best results with your Crockpot Chicken Fried Rice, it’s essential to ensure your chicken reaches a safe internal temperature of 74°C (165°F) without overcooking, which can lead to dryness. I recommend checking the chicken’s doneness with a meat thermometer before mixing it in with the rice. Stirring gently after adding the rice will also help distribute the flavors evenly, ensuring each grain is coated in the delicious broth.

What to Serve With It

For serving, I like to garnish the Crockpot Chicken Fried Rice with fresh green onions and a sprinkle of sesame seeds for added crunch and flavor. Pair it with a crisp side salad featuring local greens or some steamed broccoli to balance the meal. A drizzle of soy sauce or a touch of sriracha can elevate the dish even more, providing that extra kick that many Canadians enjoy.

Storage & Reheating

Leftovers of this delightful chicken fried rice can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to the rice to keep it moist and prevent it from drying out. If you want to freeze it, portion it out into freezer-safe containers, and it will keep well for up to three months. Just remember to thaw it in the fridge overnight before reheating for the best texture.

Nutrition Per Serving

406

Calories

30g

Protein

16g

Fat

36g

Carbs

Fiber4g

Sugar2g

Sodium584mg

Frequently Asked Questions

Can I use brown rice instead of white rice in this recipe?+

Yes, you can substitute brown rice; however, you may need to increase the cooking time. Brown rice typically takes longer to cook, so adjust your crockpot settings accordingly to ensure it becomes tender.

How can I make this dish spicier?+

To add some heat to your Crockpot Chicken Fried Rice, consider incorporating a teaspoon of red pepper flakes or a splash of hot sauce into the broth. You can also serve it with sriracha or chili oil on the side for those who enjoy extra spice.

What can I substitute for chicken broth?+

If you don't have chicken broth on hand, vegetable broth or even water with a touch of soy sauce can work as great alternatives. Just be mindful that this may slightly alter the flavor profile.

Can I add vegetables to this recipe?+

Absolutely! Feel free to toss in your favorite vegetables, such as peas, bell peppers, or corn, during the last hour of cooking. This not only adds color but also boosts the nutritional value of the dish.

Is it necessary to sauté the onion and garlic first?+

While sautéing adds depth of flavor, it’s not necessary for this recipe. You can add the raw onion and garlic directly to the crockpot with the other ingredients, and they will cook beautifully as the dish simmers.

Recipe at a Glance

Prep:

15 min

Cook:

6 hr

Total:

6 hr 15 min

Servings:

Difficulty:

Easy

Pro Tips

1Rinsing rice before cooking removes excess starch that would otherwise make the dish gummy and clumpy in the slow cooker environment.
2Don't stir during cooking — the rice on the bottom needs direct heat contact to cook properly, and stirring redistributes heat unevenly.
3Use day-old cooked rice instead by reducing broth to 125 ml and adding pre-cooked rice in the last 30 minutes on HIGH.
4Add 1 tsp sriracha or chili garlic sauce with the soy sauce for a spicy kick that builds as it cooks.

Variations

Swap chicken for 700 g peeled raw shrimp added in the last 45 minutes of cooking so they don't become rubbery.
Make it teriyaki-style by replacing oyster sauce with 3 tbsp teriyaki sauce and adding 1 tbsp honey.
Add 150 g diced pineapple and 100 g cashews in the last 15 minutes for a tropical Hawaiian version.

Slow Cooker & Instant Pot