Crockpot Chicken Fried Rice
A delightful and convenient one-pot dish combining tender shredded chicken, nutritious vegetables, eggs, and flavorful soy sauce, all cooked together in a slow cooker.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cooked rice Use day-old rice for better texture.
- 1 cup mixed vegetables (such as peas, carrots, and bell peppers) Feel free to use your favorite vegetables.
- 2 eggs beaten
- 3 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
- 2 green onions chopped For garnish and added flavor.
- 1 tablespoon sesame oil
- to taste Salt and pepper
Instructions
Preparation
- In your crockpot, combine the shredded chicken, cooked rice, mixed vegetables, soy sauce, and sesame oil. Stir well to mix all the ingredients together.
- Pour the beaten eggs over the top of the mixture. Do not stir at this point.
- Cover the crockpot, setting it to cook on low for 4-6 hours.
- Once cooking time is up, give the mixture a good stir to combine the eggs with the rice and vegetables.
- Stir in the chopped green onions and season with salt and pepper to taste.
- Serve hot and enjoy your delicious Crockpot Chicken Fried Rice!
Notes
To serve, scoop into bowls and garnish with additional sliced green onions or sesame seeds. Pair with lime slices or extra soy sauce. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months.