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Crockpot Chicken Fried Rice

A delightful one-pot meal made with chicken, rice, and veggies, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed Use fresh or defrosted chicken.
  • 2 cups cooked rice Leftover rice works great.
  • 1 cup peas
  • 1 cup mixed vegetables (carrots, bell peppers, corn) Use your favorite frozen mix.
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce Adjust to taste for sodium content.
  • 2 tablespoons sesame oil Enhances flavor.
  • Salt and pepper to taste
  • Green onions for garnish Chopped.

Method
 

Preparation
  1. Place cubed chicken in the bottom of the slow cooker.
  2. Add the cooked rice, peas, and mixed vegetables on top of the chicken.
  3. In a bowl, mix together soy sauce, garlic, sesame oil, salt, and pepper.
  4. Pour the mixture over the contents in the slow cooker.
  5. Stir gently to combine.
Cooking
  1. Cover and cook on low for 4-6 hours or until the chicken is cooked through.
  2. Once cooked, stir well and garnish with chopped green onions before serving.

Notes

You can serve this dish as is or pair it with a side of spring rolls. Store leftovers in an airtight container in the fridge for up to three days. For reheat, microwave in short intervals until hot.