Crockpot Chicken Fried Rice
A delightful and easy recipe for Crockpot Chicken Fried Rice that combines tender chicken, flavorful teriyaki sauce, and comforting jasmine rice.
Equipment
- Slow Cooker Use a large slow cooker for this recipe.
Ingredients
Main Ingredients
- 1 cup teriyaki sauce
- 3 pieces boneless, skinless chicken breasts
- 0.25 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 piece yellow onion, diced
- 2 teaspoons minced garlic
- 3 tablespoons toasted sesame seed oil
- 3 cups long grain jasmine rice
- 3 cups frozen peas and carrots (12-ounce bag)
- 4 tablespoons soy sauce
Instructions
- Season the chicken breasts with kosher salt and ground black pepper.
- Pour the teriyaki sauce into the slow cooker.
- Add the seasoned chicken breasts to the slow cooker, then top with the diced onion and minced garlic.
- Drizzle the toasted sesame seed oil over the chicken.
- Set the slow cooker to HIGH and cook for 3 hours.
- While the chicken is cooking, prepare the jasmine rice according to the package instructions. Once cooked, let it cool to room temperature.
- After 3 hours, switch the slow cooker to the WARM function. Carefully dice the chicken into bite-sized pieces and return it to the slow cooker.
- Add the cooked rice, frozen peas and carrots, and soy sauce to the slow cooker. Stir well to combine, then cover with the lid.
- In a skillet, lightly scramble the eggs over medium heat until fully cooked. Add the scrambled eggs to the rice mixture in the slow cooker.
- Serve warm, garnished with green onions and sesame seeds if desired.
Notes
For added flavor, consider marinating the chicken in teriyaki sauce for a few hours before cooking. You can substitute the frozen peas and carrots with any other vegetables you enjoy, such as bell peppers or broccoli.