Slow Cooker Chicken Fried Rice
A convenient and flavorful slow cooker chicken fried rice recipe that combines tender chicken, vegetables, and rice cooked to perfection with savory seasonings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Ingredients
2 cups long grain white rice, rinsed
3 cups low sodium chicken broth
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas and carrots, thawed
3 large eggs, lightly beaten
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
2 green onions, thinly sliced
1/2 teaspoon ground white pepper
1/2 teaspoon salt
Instructions
Spray the inside of the slow cooker with non-stick cooking spray.
Add the rinsed rice and chicken broth to the slow cooker. Stir gently to combine.
Place the chicken pieces evenly over the rice mixture.
Cover and cook on low for 3 hours, or until the rice is tender and the chicken is cooked through.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, minced garlic, chopped onion, white pepper, and salt.
After 3 hours, gently fluff the rice and chicken mixture with a fork.
Pour the sauce mixture over the rice and chicken, stirring gently to combine.
Add the thawed peas and carrots and stir to distribute evenly.
Push the rice mixture to one side of the slow cooker.
Pour the beaten eggs into the empty side of the slow cooker and let them cook for 3-5 minutes without stirring until they start to set.
Once the eggs are partially cooked, gently stir them into the rice mixture until fully cooked and combined.
Cover and cook for an additional 30 minutes on low to allow flavors to meld.
Stir in the sliced green onions just before serving.
Serve hot.