Crockpot Chicken Fried Rice is like a warm hug in a bowl, full of savory goodness and delightful textures. Imagine tender chicken mingling with fluffy rice, vibrant veggies, and a hint of soy sauce, all simmering together to create an aromatic dish that will have your taste buds dancing. For more inspiration, check out this hearty dinner ideas recipe.
This recipe brings me back to family gatherings where laughter echoed through the kitchen. The smell of this dish cooking would draw everyone together, eagerly anticipating the first bite. Whether it’s a busy weeknight or a cozy weekend meal, this Crockpot Chicken Fried Rice is the perfect solution for satisfying appetites and creating cherished moments.
Why You'll Love This Recipe
- This easy-to-make dish allows you to throw everything into the crockpot and walk away
- The flavor profile is a delicious blend of savory and slightly sweet notes
- It looks stunning with colorful veggies mixed throughout the rice
- Perfect for meal prep or serving at family gatherings, it caters to everyone’s palate
I remember the first time I served this dish at a family reunion; my uncle went back for thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust based on how many people you’re feeding.
Long Grain Rice: This type of rice works best for its fluffy texture when cooked; avoid short grain for this recipe.
Carrots: Fresh carrots add sweetness and crunch; chop them into small pieces for even cooking.
Green Peas: Use frozen peas for convenience; they cook quickly and retain their bright green color.
Fresh Garlic: Choose firm cloves for the best flavor; minced garlic adds aroma and depth to the dish.
Soy Sauce: Use low-sodium soy sauce to better control saltiness; it enhances flavors without overpowering them.
Sesame Oil: A drizzle brings a nutty fragrance; it’s a game changer in elevating your fried rice.
Green Onions: Chopped green onions add freshness and color; sprinkle on top before serving for extra flair.
Eggs: Scramble these in at the end for added protein and richness; they also bring everything together nicely.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by chopping your chicken breasts into bite-sized pieces. Dice the carrots finely so they cook evenly and release their sweetness.
Add Everything to the Crockpot: Toss your chopped chicken, long grain rice, minced garlic, diced carrots, and frozen peas into the crockpot. Drizzle with soy sauce and sesame oil.
Add Liquid Gold (Broth): Pour in enough chicken broth to cover everything by about an inch. This helps ensure your rice cooks perfectly without being mushy.
Crock It Up!: Set your crockpot on low heat for 4-6 hours or high heat for 2-3 hours. The house will fill with mouthwatering aromas during this time.
Scramble Those Eggs!: In the last 30 minutes of cooking, scramble two eggs in a pan until just set. Fold them into the crockpot mixture gently.
Add Finishing Touches: Once done cooking, stir in chopped green onions before serving. They add a fresh pop of color and flavor that brightens every bite.
Now you’re ready to dig into some delightful Crockpot Chicken Fried Rice that might just become your new favorite dish! Enjoy every bite as you reminisce about precious moments shared around the table.
You Must Know
- This Crockpot Chicken Fried Rice is a game changer for busy weeknights
- With minimal prep, you can enjoy a hearty meal that fills your home with irresistible aromas
- The dish is customizable and perfect for using leftover vegetables or chicken, making it a true lifesaver in the kitchen
Perfecting the Cooking Process
Start by sautéing the vegetables and chicken to release their flavors, then add rice and broth to your crockpot. This method ensures everything cooks evenly and prevents mushiness.
Add Your Touch
Feel free to swap out ingredients like peas for broccoli or add some soy sauce for an extra kick. Consider including cashews for added crunch or sesame oil for depth.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat on low in the microwave, adding a splash of broth if needed to avoid dryness.
Chef's Helpful Tips
- Always use cold, day-old rice; it prevents clumping and sogginess!
- Adjust the seasoning gradually; you can always add more but can’t take it out!
- Stir occasionally while cooking to ensure all ingredients meld together beautifully
Cooking with my family always brings back memories of laughter and chaos, especially when we made this dish together on a busy Friday night.
FAQ
Can I use frozen vegetables in my Crockpot Chicken Fried Rice?
Yes, frozen vegetables work great and save you prep time!
How long does it take to cook Crockpot Chicken Fried Rice?
It typically cooks on low for about 4-6 hours or on high for 2-3 hours.
What type of rice is best for this recipe?
Using long-grain white rice yields the best texture and flavor in this dish.
Crockpot Chicken Fried Rice
- Total Time: 6 minute
- Yield: Serves approximately 6 people 1x
Description
Crockpot Chicken Fried Rice is a comforting and flavorful dish that combines tender chicken, fluffy rice, and vibrant vegetables. With just a few simple ingredients, this easy-to-make recipe allows you to set it and forget it while it simmers to perfection. Perfect for busy weeknights or family gatherings, this dish will become a beloved staple that brings everyone together around the table.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups long-grain white rice
- 1 cup diced carrots
- 1 cup frozen green peas
- 4 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- 2 large eggs
Instructions
- Chop chicken breasts into bite-sized pieces and dice carrots finely.
- In the crockpot, combine chicken, rice, garlic, carrots, and peas.
- Drizzle with soy sauce and sesame oil.
- Pour in enough chicken broth to cover the mixture by about an inch.
- Cook on low heat for 4-6 hours or high heat for 2-3 hours.
- In the last 30 minutes of cooking, scramble eggs in a pan until just set and fold them into the crockpot.
- Stir in chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main
- Method: Crockpot
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg
Keywords: Feel free to customize with your favorite vegetables like broccoli or bell peppers. For added crunch, consider tossing in cashews before serving. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently with a splash of broth if needed.
