Simple & Satisfying Crockpot Chicken Fried Rice Recipe
Flavorful Dish Made Easy
Growing up in a vibrant Floridian home, the heart of my culinary journey was always linked to Mexico’s bold and beautiful flavors. I still fondly remember the afternoons spent rolling out fresh tortillas with my mama while learning the secrets of spices from my abuela. Those moments—where laughter and stories mingled with tantalizing aromas—remind me that food is a universal language of love and connection. Now, even though my roots are planted in Orlando, a piece of my heart remains in Oaxaca, where every meal is an adventure. Here, I bring you a delicious and easy-to-make crockpot chicken fried rice recipe, filled with flavors that will transport you to those cherished kitchens.
Crockpot chicken fried rice is a delightful meal that marries the convenience of slow cooking with the exciting tastes of traditional fried rice. With minimal effort, you can create a dish that’s perfect for busy weeknights or gatherings, ensuring that everyone leaves the table satisfied.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Total Time: 4 hours 15 minutes (low) or 2 hours 15 minutes (high)
- Servings: 6
- Difficulty: Easy
- Cuisine: Asian
- Best Season: Any season
Reasons We Love This Delight
- Bursting with Flavor: This crockpot chicken fried rice is a fusion of tender chicken, vibrant veggies, and mouthwatering sauces, making each bite utterly delicious.
- Hands-Free Cooking: Just toss ingredients into the slow cooker, and let it work its magic while you go about your day. It’s the ultimate set-it-and-forget-it meal!
- Family-Friendly: Children and adults alike will love this meal, making it a fantastic choice for family dinners, potlucks, or gatherings with friends.
- Customizable: The beauty of this recipe lies in its versatility; adjust the ingredients to suit your dietary preferences or what you have on hand.
Ingredients You’ll Need
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
- 4 cups cooked white rice (make sure it’s cold)
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Optional: 1/4 teaspoon crushed red pepper flakes for a bit of heat
Ingredient Insights
- Chicken: Use fresh chicken for the best texture. Consider swapping with diced tofu for a vegetarian twist.
- Cold Rice: Cold rice prevents clumping and ensures a fluffy fried rice texture. Leftover rice works beautifully for this dish.
- Soy Sauce: Low-sodium soy sauce can reduce the sodium content without sacrificing flavor.
- Vegetables: Feel free to swap in your favorite vegetables. Fresh veggies can also be used; just chop them finely and pre-cook for a few minutes.
Step-by-Step Directions
- Prepare your crockpot by lightly greasing it with non-stick spray.
- Place cubed chicken breasts at the bottom of the crockpot.
- Add diced onions and minced garlic over the chicken.
- In a small bowl, whisk together soy sauce, sesame oil, and oyster sauce. Pour the mixture evenly over the chicken.
- Add the frozen mixed vegetables on top.
- Cover the crockpot with the lid and set it to cook on low heat for 4 hours or high heat for 2 hours.
- After cooking time, remove the lid and stir in the cold cooked rice, mixing it well with the chicken and vegetables.
- Create a well in the center of the crockpot by pushing the rice mixture to the sides. Pour the beaten eggs into the well and allow them to cook for about 3-5 minutes until they set.
- Stir everything together again, incorporating the eggs throughout the dish.
- Adjust seasoning with salt and pepper as needed. If you like it spicy, add crushed red pepper flakes.
- Replace the lid and let it cook for an additional 15-20 minutes on high heat.
- Once the time is up, garnish with sliced green onions before serving.
Pro Pointers for Best Results
- Don’t Rush Cooking Time: Allowing the ingredient flavors to meld during the cooking process is crucial for achieving that rich taste.
- Rice Considerations: If using freshly cooked rice, spread it onto a baking sheet and let it cool to avoid mushiness in the final dish.
- Adjust Sauce: Feel free to add a bit more soy sauce or sesame oil based on your taste preference, but balance accordingly to not overpower the dish.
- Egg Cooking: Keeping the eggs in a well ensures they cook through evenly without scrambling into the rice.
Recipe Variations
- Vegetarian Delight: Substitute chicken with diced firm tofu and use vegetable broth instead of oyster sauce for a plant-based option.
- Mild Flavor: For a family-friendly version, omit the oyster sauce and red pepper flakes to make it milder for kids.
- Spicy Kick: Add sriracha or increase the amount of crushed red pepper flakes for those who crave heat.
- Regional Twist: To give it a Mexican spin, add some diced jalapeños and swap soy sauce for a bit of lime juice.
Perfect Pairings
Complement your crockpot chicken fried rice with a refreshing cucumber salad or serve it alongside crispy spring rolls for a delightful meal! A chilled glass of homemade iced tea will round it off beautifully.
Make Ahead & Freezer Tips
This dish is excellent for meal prep! Just prepare all ingredients and store them in the crockpot insert in the fridge. Freeze the leftovers in airtight containers for up to 3 months. Thaw and reheat in the microwave or on the stovetop with a splash of broth.
Serving Suggestions
Serve this hearty dish in large bowls, topped with a sprinkle of fresh green onions for a pop of color and flavor. Embrace the cozy vibes of a warm meal that invites friends and family to gather around the table.
Kitchen Secrets to Keep in Mind
- Use Day-Old Rice: This prevents clumping and enhances the texture.
- Grease the Crockpot: It helps avoid sticking and makes clean-up a breeze.
- Layer Carefully: Placing ingredients in layers ensures even cooking and flavors combining beautifully.
- Cover Tightly: Keep the lid shut during cooking to trap steam and retain moisture, allowing the dish to cook evenly.
Easy Storage & Reheating Guide
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of water to rekindle moisture when necessary.
Common Questions Answered
- Can I use brown rice instead of white? Yes! Just ensure it’s cooked before mixing it into the other ingredients.
- How do I prevent the chicken from drying out? Cook on low and avoid opening the lid during cooking for moisture retention.
- What other vegetables can I add? You can experiment with bell peppers, zucchini, or broccoli for added nutrition and flavor.
- Can I double the recipe? Absolutely! Just ensure your crockpot is large enough to accommodate the increased ingredients.
- Is it possible to make this in a regular pot? Yes! Just sauté the ingredients in a pot on the stove until cooked through, and then mix in the rice and eggs.
- Can I substitute soy sauce? Yes, tamari or coconut aminos are great alternatives if you prefer gluten-free options.
- How do I make this dish spicier? Incorporate sliced jalapeños or a dash of hot sauce while cooking.
Nutrition Info
- Serving Size: 1 cup
- Calories: 380
- Protein: 30g
- Carbs: 50g
- Fat: 10g
- Fiber: 2g
- Sugar: 2g
Nutrition facts are estimates and may vary.
A Heartfelt Reflection
Cooking connects us to each other and our past, constantly weaving together stories and memories. Sharing this crockpot chicken fried rice with loved ones brings warmth to my heart and fills my home with joy. I hope you find the same love in your kitchen and cherish every bite, knowing that food bridges the gaps between generations and cultures.
Ending on a Delicious Note
Gather your ingredients and let the crockpot work its magic while enjoying the delightful aroma of this chicken fried rice. This incredible dish is perfect for sharing, so invite family or friends to join you in making every meal a cherished memory. Cook, share, and don’t forget to pin for later!
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Crockpot Chicken Fried Rice
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A delightful and easy-to-make crockpot chicken fried rice recipe filled with flavorful ingredients, perfect for busy weeknights or family gatherings.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
- 4 cups cooked white rice (preferably cold)
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Optional: 1/4 teaspoon crushed red pepper flakes for a bit of heat
Instructions
- Prepare your crockpot by lightly greasing it with non-stick spray.
- Place cubed chicken breasts at the bottom of the crockpot.
- Add diced onions and minced garlic over the chicken.
- In a small bowl, whisk together soy sauce, sesame oil, and oyster sauce. Pour the mixture evenly over the chicken.
- Add the frozen mixed vegetables on top.
- Cover the crockpot with the lid and set it to cook on low heat for 4 hours or high heat for 2 hours.
- After cooking time, remove the lid and stir in the cold cooked rice, mixing it well with the chicken and vegetables.
- Create a well in the center of the crockpot by pushing the rice mixture to the sides. Pour the beaten eggs into the well and allow them to cook for about 3-5 minutes until they set.
- Stir everything together again, incorporating the eggs throughout the dish.
- Adjust seasoning with salt and pepper as needed. If you like it spicy, add crushed red pepper flakes.
- Replace the lid and let it cook for an additional 15-20 minutes on high heat.
- Once the time is up, garnish with sliced green onions before serving.
Notes
This dish is great for meal prep and can be frozen for up to 3 months. Adjust ingredients to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 186mg
