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Skip the takeout and let your slow cooker do the work! This Slow Cooker Chicken Fried Rice is packed with tender chicken, vegetables, fluffy rice, scrambled eggs, and a savory soy-teriyaki sauce for an easy family dinner everyone will love.

There are some nights when takeout sounds like the best idea ever. Everyone is hungry, nobody wants to cook, and Chinese food always seems to be the one meal everyone agrees on. The only problem is that feeding the whole family can get expensive in a hurry, especially when everyone wants “just one more thing” to go with dinner. That’s exactly why I started making some of our favorite takeout meals at home, and this Slow Cooker Chicken Fried Rice has become one of the recipes we make over and over again.

Fried rice has always been one of my favorite takeout dishes because it’s a complete meal all by itself. Tender chicken, vegetables, fluffy rice, eggs, and that savory sauce all come together in every bite. I wanted to recreate those same flavors in a way that didn’t require standing over the stove constantly stirring everything together. That’s where the slow cooker comes in.

One of the things I love most about this recipe is that the chicken cooks low and slow in a flavorful mixture of soy sauce, teriyaki sauce, garlic, ginger, onions, and carrots. By the time it’s ready, the chicken is incredibly tender and the vegetables have soaked up all those delicious flavors. Right at the end, you stir in cooked rice, peas, scrambled eggs, sesame oil, and green onions to finish everything off.

This is also one of those recipes that’s perfect for busy weeknights. I can get everything started earlier in the day, go about everything else that needs to get done, and then spend just a few minutes finishing the dish before dinner. Those are exactly the kinds of recipes I find myself making again and again because they make life just a little bit easier.

If your family loves takeout as much as mine does, I think you’re going to love this Slow Cooker Chicken Fried Rice. It’s packed with flavor, incredibly easy to make, and tastes like something you’d order from your favorite Chinese restaurant, all without leaving the house.

What Is Slow Cooker Chicken Fried Rice?

Slow Cooker Chicken Fried Rice is an easy crockpot version of the classic takeout favorite. Instead of cooking everything in a hot skillet, the chicken slowly cooks in a savory soy and teriyaki sauce with onions and carrots. At the end, cooked rice, peas, scrambled eggs, sesame oil, and green onions are stirred in to create a complete one-pot meal that’s full of flavor.

Why You’ll Love This Recipe

• Easy slow cooker dinner.
• Better than takeout.
• Family friendly.
• Budget friendly.
• Great for busy weeknights.
• Loaded with chicken and vegetables.
• One complete meal.
• Easy cleanup.
• Perfect for meal prep.
• Delicious leftovers.

When To Serve This Recipe

This Slow Cooker Chicken Fried Rice is perfect for:

• Busy weeknight dinners
• Friday night takeout at home
• Meal prep lunches
• Back-to-school dinners
• Family movie nights
• Lazy weekends
• Easy Sunday dinners
• Anytime you’re craving Chinese takeout

Ingredients You’ll Need

Boneless, Skinless Chicken Breasts – Chicken breasts become tender as they cook in the slow cooker and soak up all of the delicious flavors from the sauce. Cut them into bite-sized pieces so they cook evenly.

Kosher Salt – Salt helps season the chicken and enhances all of the other flavors in the dish.

Black Pepper – Freshly ground black pepper adds just the right amount of seasoning without overpowering the other ingredients.

Garlic Powder – Garlic powder gives the chicken a rich savory flavor that pairs perfectly with the soy and teriyaki sauces.

Ground Ginger – Ginger is one of the classic flavors in fried rice and gives this recipe that unmistakable takeout taste.

Low-Sodium Soy Sauce – Soy sauce creates the savory base of the sauce. I prefer low-sodium so the finished dish isn’t overly salty.

Teriyaki Sauce – Teriyaki sauce adds sweetness and helps create that glossy coating on the chicken and rice.

Chicken Broth – Chicken broth keeps everything moist while adding even more flavor.

Onion – Diced onion becomes tender as it cooks and adds sweetness throughout the dish.

Carrots – Carrots add color, texture, and just a little natural sweetness.

Frozen Peas – Frozen peas are stirred in near the end so they stay bright green and tender.

Cooked and Cooled White Rice – Day-old rice works best because it’s firmer and holds its texture when stirred into the slow cooker.

Eggs – Scrambled eggs are a must for classic chicken fried rice and make the dish even more filling.

Sesame Oil – A little sesame oil goes a long way. It adds that signature nutty flavor that makes homemade fried rice taste like takeout.

Green Onions – Fresh sliced green onions add color and freshness just before serving.

How To Make Slow Cooker Chicken Fried Rice

Step 1. Add the diced chicken to the bottom of your slow cooker.

Step 2. Sprinkle the chicken with the kosher salt, black pepper, garlic powder, and ground ginger.

Step 3. Pour the soy sauce, teriyaki sauce, and chicken broth over the chicken.

Step 4. Add the diced onion and carrots, then stir everything together until the chicken is evenly coated in the sauce.

Step 5. Cover and cook on LOW for 3 to 4 hours, or until the chicken is cooked through and the carrots are tender.

Step 6. Stir in the frozen peas and cook for another 10 minutes until heated through.

Step 7. Push the chicken mixture to one side of the slow cooker. Pour the beaten eggs into the empty space, cover, and cook for 5 to 10 minutes, or until the eggs are fully set. Break the eggs into bite-sized pieces with a spatula.

Step 8. Gently fold in the cooked and cooled rice until everything is well combined.

Step 9. Stir in the sesame oil and sprinkle with the sliced green onions.

Step 10. Serve immediately while hot.

Substitutions

Chicken Breasts – Boneless, skinless chicken thighs are my favorite substitute because they stay incredibly juicy in the slow cooker and add even more flavor.

Low-Sodium Soy Sauce – Coconut aminos or tamari can be substituted if needed.

Teriyaki Sauce – You can replace the teriyaki sauce with oyster sauce or even a little extra soy sauce mixed with a tablespoon of brown sugar.

Chicken Broth – Vegetable broth or beef broth will both work if that’s what you have on hand.

White Rice – Jasmine rice is my favorite, but long grain rice or even brown rice work well too. Just make sure it’s already cooked and cooled before adding it.

Frozen Peas – Mixed vegetables, corn, diced bell peppers, or edamame are all delicious additions.

Variations

Better Than Takeout

Add a tablespoon of butter along with the sesame oil at the end. It gives the rice that rich restaurant flavor.

Spicy Chicken Fried Rice

Add sriracha, chili garlic sauce, or crushed red pepper flakes for a little kick.

Garlic Lover’s Fried Rice

Double the garlic powder or stir in a few cloves of fresh minced garlic during the last 30 minutes of cooking.

Vegetable Loaded

Add mushrooms, broccoli florets, snap peas, baby corn, or water chestnuts for even more vegetables.

Pineapple Chicken Fried Rice

Stir in drained pineapple tidbits during the last few minutes for a sweet tropical twist.

Tips & Tricks

• Day-old rice works best because it’s firmer and won’t become mushy.
• Cut the chicken into evenly sized pieces so everything cooks at the same rate.
• Don’t overcook the peas. Adding them near the end keeps them bright green.
• Stir the rice in gently so it doesn’t break apart.
• Finish with sesame oil after cooking to preserve its rich, nutty flavor.
• Top each serving with extra green onions and sesame seeds for a beautiful presentation.

Frequently Asked Questions About This Recipe

Can I use uncooked rice?

No. This recipe is designed for already cooked and cooled rice. Uncooked rice requires a different amount of liquid and cooking time, so using it here won’t give you the best results.

Why should the rice be cooled first?

Cold, cooked rice holds its texture much better than freshly cooked rice. It absorbs the sauce without becoming soft or mushy, which is exactly why day-old rice is the traditional choice for fried rice.

Can I use chicken thighs instead?

Absolutely! In fact, chicken thighs are one of my favorite substitutions. They stay extra juicy during the long cooking time and taste even more like restaurant-style fried rice.

Can I make this ahead of time?

Yes! You can cook the rice a day ahead and refrigerate it. You can also chop the vegetables and chicken earlier in the day so everything is ready to go when it’s time to start the slow cooker.

Can I freeze Chicken Fried Rice?

Yes! Let the fried rice cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or a skillet until hot.

What can I serve with Chicken Fried Rice?

Since this is already a complete meal, it doesn’t need much. If you want to make it into a takeout feast, serve it with egg rolls, crab rangoon, dumplings, wonton soup, or a side of steamed broccoli.

Can I add more vegetables?

Definitely! Fried rice is one of the easiest recipes to customize. Broccoli, mushrooms, cabbage, zucchini, bell peppers, snap peas, baby corn, and water chestnuts all taste wonderful in this recipe.

Serving Suggestions

This Slow Cooker Chicken Fried Rice is delicious served with:

• Egg Rolls
• Crab Rangoon
• Potstickers
• Steamed Dumplings
• Asian Cucumber Salad
• Steamed Broccoli
• Stir-Fried Green Beans
• Sweet Chili Sauce
• Yum Yum Sauce
• Extra soy sauce

Continue to Content

Better Than Takeout Slow Cooker Chicken Fried Rice

Yield: 6

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

This Slow Cooker Chicken Fried Rice is an easy takeout-inspired dinner made right in the crockpot! Tender chicken cooks in a savory soy and teriyaki sauce with onions and carrots before being finished with fluffy cooked rice, scrambled eggs, peas, sesame oil, and green onions. It's packed with flavor and perfect for busy weeknights.

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Ingredients

• 1½ pounds boneless, skinless chicken breasts, diced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• ½ cup low-sodium soy sauce
• ¼ cup teriyaki sauce
• ½ cup chicken broth
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup frozen peas
• 4 cups cooked and cooled white rice
• 2 eggs, beaten
• 1 tablespoon sesame oil
• 3 green onions, sliced

Instructions

1. Add the diced chicken to the slow cooker.
2. Season with the salt, pepper, garlic powder, and ground ginger.
3. Pour in the soy sauce, teriyaki sauce, and chicken broth.
4. Add the onion and carrots and stir to combine.
5. Cover and cook on LOW for 3–4 hours, or until the chicken is cooked through and the carrots are tender.
6. Stir in the frozen peas and cook for about 10 minutes.
7. Push the chicken mixture to one side of the slow cooker and pour the beaten eggs onto the empty side. Cover for 5–10 minutes until the eggs are set, then scramble them into small pieces.
8. Gently fold in the cooked, cooled rice.
9. Stir in the sesame oil.
10. Sprinkle with the sliced green onions and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 551Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 158mgSodium: 2142mgCarbohydrates: 66gFiber: 5gSugar: 7gProtein: 48g

Nutrition information provided on this website is an estimate only and is offered as a courtesy and can be incorrect. These calculations are generated automatically using an online nutrition calculator, so results may vary depending on the specific ingredients, brands, substitutions, and portion sizes used.I am not a nutritionist or registered dietitian, and this information should not be considered medical advice. Please consult a qualified healthcare professional for dietary or nutritional guidance specific to your needs.

Storage & Make Ahead

Store leftover Chicken Fried Rice in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave or warm everything in a large skillet over medium heat until heated through. If the rice seems a little dry, add a splash of chicken broth or soy sauce before reheating.

This recipe is also perfect for meal prep since it reheats beautifully for easy lunches throughout the week.

More Takeout-Inspired Recipes

Craving takeout without leaving the house? These easy takeout-inspired recipes bring all those sweet, savory, and saucy flavors right to your own kitchen. From restaurant copycats to easy slow cooker favorites, they’re perfect for family dinner when you want something a little more fun than the usual weeknight meal.

• Copycat Panda Express Orange Chicken – crispy chicken coated in a sweet and tangy orange sauce for a restaurant favorite you can make right at home.
• Copycat Panda Express Chow Mein – tender noodles and vegetables tossed in a savory sauce make this classic takeout side easy to recreate at home.
• Slow Cooker Cashew Chicken – tender chicken, crunchy cashews, and a rich savory sauce come together for an easy crock pot takeout favorite.
• Slow Cooker Sweet Chili Pineapple Chicken – sweet, tangy, and just a little spicy, this flavorful chicken is delicious served over rice.
• Bourbon Chicken Skillet – tender chicken coated in a sticky, sweet and savory sauce for an easy version of the food court favorite.

If your family is anything like mine, this Slow Cooker Chicken Fried Rice is going to earn a permanent spot in your dinner rotation. It has everything you love about your favorite takeout fried rice—tender chicken, fluffy rice, vegetables, scrambled eggs, and that savory sauce—but it’s made right at home with simple ingredients. I love that the slow cooker does most of the work, making it perfect for busy days when dinner needs to be easy but still delicious. Whether you’re serving it for a quick weeknight meal or meal prepping lunches for the week, this recipe is one you’ll find yourself coming back to again and again.