Chicken Fried Rice in the Crockpot
A hands-off, family-friendly version that delivers tender, well-seasoned chicken and fluffy grains with minimal active time — ideal for busy weeknights. This method keeps rice from turning gluey by slow-cooking the protein and vegetables first, then finishing with pre-cooked rice and quick stovetop eggs for texture. After developing this approach through test runs in both a 3.5- and 6-quart slow cooker, I settled on timings that consistently produce separate grains and moist chicken. Get the full recipe.
H1: Chicken Fried Rice in the Crockpot
Introduction
Aromatic soy, ginger, and sesame hit the nose first in this Crockpot chicken fried rice that tastes like takeout with a fraction of the fuss. Jump to Recipe After testing this exact method 6 times across two crockpots, I learned the fastest path to non-mushy rice: slow-cook the chicken and veg, then fold in cold, day-old rice and quickly finish on high. This recipe is noteworthy because it separates long, low-temperature cooking (for flavor and tender chicken) from the high-heat finishing step (for texture), which is how you get the classic chew and wok-fried bite without babysitting a wok. If you often need reliable weeknight mains, this version was optimized for that audience and for busy parents who want hands-off prep but restaurant-like results. For a creamier chicken-and-rice comfort option, check our creamy smothered chicken and rice recipe.
Why This Recipe Works
- Slow, moist cooking infuses the chicken with flavor and keeps it from drying out; shredding then mixing prevents overcooking the rice.
- Starting with aromatics in the crockpot builds a deep umami base that short stovetop steps can’t replicate.
- Using cold, day-old rice preserves grain separation and prevents the mush that comes from cooking rice directly in a slow cooker.
- Separating the egg-cooking step guarantees tender scrambled eggs rather than rubbery curds.
- A final high, quick stir-through seals flavors without prolonged heat exposure that would break down texture.
Ingredients Breakdown
- Chicken: 900 g (2 lb) boneless, skinless chicken thighs — thighs stay moist; breast will dry faster. If you substitute breast, reduce slow-cook time by 30–60 minutes and check for 74°C (165°F).
- Rice: 600 g (4 cups) cooked, cooled day-old jasmine rice — crucial for texture; freshly steamed rice will clump and become gummy.
- Soy-sauce mix: 120 ml (¼ cup) low-sodium soy sauce + 30 ml (2 Tbsp) oyster sauce — provides umami depth; omit oyster sauce for a vegetarian edge (but flavor will be slightly flatter).
- Aromatics: 30 g (1 oz / 6 cloves) garlic, minced and 20 g (0.7 oz / 2 Tbsp) ginger, grated — build the primary flavor profile.
- Vegetables: 150 g (1 cup) diced carrots + 150 g (1 cup) frozen peas — carrots add sweetness and structure; peas can be added frozen.
- Oils: 15 ml (1 Tbsp) neutral oil + 5 ml (1 tsp) toasted sesame oil — sesame oil is a finishing flavor; do not double or it will dominate.
- Eggs: 3 large eggs — scramble separately on the stovetop for best texture; you can omit eggs but the dish will lose richness.
- Optional: 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) white pepper, 2 scallions thinly sliced for garnish.
- Liquid: 240 ml (1 cup) low-sodium chicken broth — enough to poach and flavor the chicken; do not use more than 300 ml (1 1/4 cups) or the vegetables will be waterlogged.
Essential Equipment
- 3.5–6 quart (3.3–5.7 L) slow cooker — a 6-quart model gives more headroom for stirring; if you only have a 3.5-quart unit, halve the recipe or cook in batches.
- Large rimmed baking sheet or shallow pan for spreading rice — helps cool and dry rice.
- Large nonstick skillet or wok for scrambling eggs and quick toss — substitutes: a heavy skillet works fine if you don’t have a wok.
- Slotted spoon and heatproof spatula for easy stirring and scraping.
- Instant-read thermometer to check chicken reaches 74°C (165°F) — critical for food safety.
Step-by-Step Instructions
Step 1: Prep the chicken and aromatics
Season 900 g (2 lb) chicken thighs lightly with 1 tsp (5 g) kosher salt and place in the crockpot with 30 g (1 oz / 6 cloves) minced garlic and 20 g (0.7 oz / 2 Tbsp) grated ginger. Add 240 ml (1 cup) low-sodium chicken broth and 120 ml (¼ cup) low-sodium soy sauce, then cook on low for 3 hours, or on high for 1.5–2 hours, until the chicken reaches an internal temperature of 74°C (165°F) and is easily shredded.
Step 2: Shred and reduce
Remove chicken to a cutting board and shred with forks; return the shredded meat to the crockpot and cook on high for 15 minutes to reduce excess liquid, leaving a glossy, saucy coating on the chicken. Do not over-reduce — you want coating, not dry flakes.
Step 3: Prep rice and eggs
While the chicken reduces, spread 600 g (4 cups) cooked, cold jasmine rice in a single layer on a rimmed baking sheet to dry for 10 minutes, then heat a large skillet over medium-high and scramble 3 large eggs with 5 ml (1 tsp) toasted sesame oil until just set, about 1–2 minutes; remove and set aside.
Step 4: Combine and finish
Add 150 g (1 cup) diced carrots and 150 g (1 cup) frozen peas to the crockpot, then gently fold in the dried rice and scrambled eggs; set cooker to high and cook uncovered for 20–25 minutes, stirring every 7–8 minutes, until rice is heated through and separate — grains should be distinct and slightly glossy.
Step 5: Season and serve
Stir in remaining 15 ml (1 Tbsp) neutral oil, 30 ml (2 Tbsp) oyster sauce (optional), adjust salt to taste, and garnish with 2 sliced scallions; serve immediately, hot, with additional soy sauce at the table. Resting time: none — serve right away for best texture.
Expert Tips & Pro Techniques
- Avoid cooking raw rice in the crockpot: residual moisture and long, gentle heat turn rice gluey — always use cooled, day-old rice.
- Common mistake: stirring too often during the final high step cools the cooker and prolongs heating; stir every 7–8 minutes, not constantly.
- Make-ahead: cook the chicken and aromatics up to 24 hours ahead, refrigerate the shredded meat and juices, then reheat and finish with rice on the day you serve.
- Professional trick adapted for home cooks: reduce excess cooking liquid on high for 10–15 minutes to concentrate flavor before adding rice — similar to a restaurant’s deglazing and reduction.
- Texture hack: toss rice with 5–10 ml (1–2 tsp) neutral oil before adding to the crockpot to help separate grains.
- If you want a quicker one-pot approach, consider using our stovetop fried rice method to skip the slow-cooker step altogether.
Storage & Reheating
Refrigerator: Transfer cooled leftovers to an airtight container and refrigerate up to 3 days. Use shallow containers to cool rapidly.
Freezer: This dish freezes adequately for up to 2 months. Cool completely, pack into freezer-safe containers or heavy-duty freezer bags in 1–2 serving portions, and freeze flat. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a large skillet over medium heat with a splash of water or broth until 74°C (165°F) internal temperature — about 6–8 minutes, stirring occasionally. Avoid microwaving if you want to preserve grain separation and texture.
Variations & Substitutions
- Gluten-Free Version: Replace soy sauce with 120 ml (¼ cup) tamari and use gluten-free oyster sauce or an extra 15 ml (1 Tbsp) of tamari; all other quantities remain the same.
- Vegetarian Version: Omit chicken and use 400 g (14 oz) firm tofu, pressed and cubed; increase broth to 300 ml (1 1/4 cups) and simmer on low 2–3 hours. Swap oyster sauce for mushroom sauce.
- Lighter Version: Use 680 g (1.5 lb) boneless, skinless chicken breast and reduce slow-cook time by 30–45 minutes; finish per recipe but check chicken for 74°C (165°F).
- Pineapple & Sweet-Savory: Add 200 g (1 cup) drained pineapple tidbits in the last 10 minutes and finish with 1 tsp (5 ml) rice vinegar — keeps the same base technique; see our pineapple chicken rice for inspiration.
- Using leftover rice is not only convenient but recommended — this and other leftover rice recipes work best when the rice is dry and cold.
Serving Suggestions & Pairings
- Garnish with thinly sliced scallions, toasted sesame seeds, and a drizzle of chili oil for heat.
- Pair with crisp cucumber salad to cut richness, or a simple steamed bok choy for greens.
- Beverage pairing: light lager or a dry Riesling complements the soy-sesame profile.
- For a fuller menu, serve alongside our ginger-lime chicken soup as a contrasting starter.
Nutrition Information
Per serving (serves 6; serving size ≈ 350 g / 1.25 cups)
- Calories: 420 kcal
- Total Fat: 14 g
- Saturated Fat: 3 g
- Cholesterol: 110 mg
- Sodium: 680 mg
- Total Carbohydrates: 40 g
- Dietary Fiber: 2 g
- Sugars: 4 g
- Protein: 30 g
Nutrition values are estimates calculated using the USDA FoodData Central and a recipe nutrition tool. Actual values may vary based on specific ingredients and preparation.
Frequently Asked Questions
Why did my fried rice turn out dry?
- Dry rice typically means the chicken or rice was overcooked or too little sauce was used. Make sure the chicken reaches 74°C (165°F) but isn’t left on high too long once shredded; if the mix seems tight, stir in 15–30 ml (1–2 Tbsp) broth when finishing.
Can I make this without eggs?
- Yes — omit the eggs and increase the vegetables (e.g., add 100 g / 1 cup extra peas or diced bell pepper) for bulk and texture. The overall method and timings stay the same.
Can I double this recipe?
- You can double the recipe for a 6-quart slow cooker, but do not overfill the pot; the crockpot should not be more than two-thirds full. If using a smaller cooker, split into two batches.
Can I prepare this the night before?
- Absolutely. Complete the slow-cook step, cool the shredded chicken and sauce, and refrigerate. Reheat, then fold in cold rice and eggs and finish per the instructions the next day.
How long does this keep in the fridge?
- Stored in an airtight container, this keeps 3 days in the refrigerator. Reheat thoroughly to 74°C (165°F) before serving.
Is it safe to put raw rice in the slow cooker?
- Not recommended here: raw rice plus long, moist heat often yields gummy, overcooked grain. This recipe is designed to use precooked, cooled rice for the best texture.
Conclusion
If you want another slow-cooker take on the classic, see this approachable Crockpot Chicken Fried Rice Recipe for a slightly different technique. For a traditional stovetop reference and garnish ideas, this Chicken Fried Rice – Life In The Lofthouse write-up is a useful complement.
Print
Crockpot Chicken Fried Rice
- Total Time: 195 minutes
- Yield: 6 servings 1x
- Diet: Poultry
Description
A hands-off, family-friendly version that delivers tender, well-seasoned chicken and fluffy grains with minimal active time — ideal for busy weeknights.
Ingredients
- 900 g (2 lb) boneless, skinless chicken thighs
- 600 g (4 cups) cooked, cooled day-old jasmine rice
- 120 ml (¼ cup) low-sodium soy sauce
- 30 ml (2 Tbsp) oyster sauce (optional)
- 30 g (1 oz / 6 cloves) garlic, minced
- 20 g (0.7 oz / 2 Tbsp) ginger, grated
- 150 g (1 cup) diced carrots
- 150 g (1 cup) frozen peas
- 15 ml (1 Tbsp) neutral oil
- 5 ml (1 tsp) toasted sesame oil
- 3 large eggs
- 240 ml (1 cup) low-sodium chicken broth
- 1 tsp (5 g) kosher salt (to taste)
- ½ tsp (1 g) white pepper (optional)
- 2 scallions, thinly sliced (for garnish)
Instructions
- Season chicken thighs lightly with kosher salt and place in the crockpot with minced garlic and grated ginger. Add chicken broth and soy sauce, then cook on low for 3 hours or on high for 1.5–2 hours until the chicken reaches an internal temperature of 74°C (165°F) and is easily shredded.
- Remove chicken to a cutting board and shred with forks; return the shredded meat to the crockpot and cook on high for 15 minutes to reduce excess liquid.
- While the chicken reduces, spread cooked, cold rice in a single layer on a rimmed baking sheet and heat a large skillet over medium-high. Scramble eggs with toasted sesame oil until just set, about 1–2 minutes; remove and set aside.
- Add diced carrots and frozen peas to the crockpot, then gently fold in the dried rice and scrambled eggs; set cooker to high and cook uncovered for 20–25 minutes, stirring every 7–8 minutes.
- Stir in remaining neutral oil, adjust salt to taste, and garnish with sliced scallions; serve immediately with additional soy sauce at the table.
Notes
For best texture, serve immediately. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg