Crockpot Chicken Fried Rice

This Crockpot Chicken Fried Rice features tender chicken with flavorful rice and veggies. Perfect for a cozy meal, it’s a simple recipe that blends savory, aromatic flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, hearty meal option that transforms tender chicken with flavorful rice and veggies into a delightful treat, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with protein and taste. Versatile—serve with soy sauce or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Rinse Rice: Removes excess starch for better texture.
• Sear the Chicken: Enhances flavor and texture.
• Cook on Low: Ensures tender chicken and rice.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Doneness: Rice should be fluffy and chicken tender.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Add soy sauce if too dry.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.

Yield: 8 servings

Crockpot Chicken Fried Rice

Print

Savory chicken fried rice, flavorful crockpot meal.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup uncooked brown rice
• 1 tsp grated ginger
• 1 tsp salt
• 1.5 lbs boneless chicken thighs
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tbsp chopped green onions
• 3 tbsp low-sodium soy sauce

Instructions

1. Rinse the Rice: Rinse brown rice under cold water and drain.
2. Prep the Chicken: Season chicken thighs with salt.
3. Sear the Chicken: Heat a skillet over medium-high heat and sear chicken for 2-3 minutes per side until browned. Transfer to slow cooker.
4. Add Veggies: Dice carrots and add to the crockpot with frozen peas.
5. Combine Ingredients: Place rice and seared chicken in the crockpot.
6. Pour Liquids: Pour chicken broth and soy sauce over the mixture.
7. Season the Dish: Add minced garlic and grated ginger, stirring to blend.
8. Set the Slow Cooker: Cover and cook on low for 4-6 hours until chicken is tender and rice is cooked.
9. Rest the Rice: Let it sit for 10 minutes with the lid off to meld flavors.
10. Serve and Enjoy: Sprinkle with chopped green onions and serve warm, savoring this savory, flavorful delight!

Notes

• Rinse rice for texture; sear chicken for flavor.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 262Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 104mgSodium 678mgCarbohydrates 24gFiber 2gSugar 2gProtein 25g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Thighs (1.5 lbs): Boneless, for tenderness.
• Brown Rice (1 cup): Uncooked, for heartiness.
• Chicken Broth (2 cups): Low-sodium, for base.
• Carrots (1 cup): Diced, for sweetness.
• Peas (1 cup): Frozen, for color.
• Soy Sauce (3 tbsp): Low-sodium, for umami.
• Garlic (2 cloves): Minced, for depth.
• Ginger (1 tsp): Grated, for warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Meat Swap: Use turkey or tofu for vegetarian.
• Rice Swap: Use white rice or quinoa.
• Broth Swap: Replace with vegetable broth or water.
• Carrot Swap: Use bell peppers or omit.
• Pea Swap: Use corn or omit.
• Soy Swap: Use tamari or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Ginger Swap: Use ground ginger or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water or broth.

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Until you can read, Crockpot Chicken Enchilada Casserole