Slow Cooker Chicken Fried Rice
A comforting and flavorful dish combining tender chicken, vibrant vegetables, and rice, all simmered in a slow cooker for a hassle-free meal.
Ingredients
Main Ingredients
- 2 cups cooked rice Use leftover rice or freshly cooked for the perfect texture.
- 1 pound chicken breast, diced Lean protein that cooks beautifully in the slow cooker.
- 1 cup frozen peas and carrots An easy way to add veggies without extra prep.
- ¼ cup soy sauce Adds saltiness and umami flavor.
- 2 tablespoons sesame oil Brings richness and depth to the fried rice.
- 2 eggs beaten Adds protein and a nice texture.
- 3 each green onions, chopped Freshness and mild onion flavor to brighten the dish.
- 1 teaspoon garlic powder Essential for that savory kick.
- ½ teaspoon ginger powder Adds warmth and a slight spice.
- to taste salt and pepper Use as needed to enhance flavor.
Instructions
Preparation
- Gather all your ingredients. Dice the chicken breast and chop the green onions. If you’re using leftover rice, ensure it's separated and not clumped together.
Cooking Base
- Place the diced chicken into the slow cooker. Add the cooked rice, frozen peas and carrots, soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Stir everything together to ensure that the chicken is well-coated with the seasoning and rice is evenly distributed.
Slow Cooking
- Cover the slow cooker and set it to cook on low for 4 hours.
Stirring
- Stir the mixture halfway through cooking to ensure consistent taste.
Adding Eggs
- Beat the eggs in a separate bowl and stir in the beaten eggs and chopped green onions during the last 30 minutes of cooking.
Final Steps
- Once the timer goes off, check to ensure the chicken is fully cooked. If it’s not, let it cook for an additional 15-30 minutes.
Serving
- Scoop the delicious fried rice into bowls and serve warm.
Notes
Allow rice to cool completely before storing in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months.