Chili Garlic Chicken Fried Rice in the Crockpot
Chili garlic chicken fried rice crockpot style gives you a savory, lightly spicy rice dinner with almost no hands-on work. The chicken and rice cook together in a garlicky sauce, then you stir in eggs and peas at the end. It tastes like takeout without the wok.
Chili Garlic Chicken Fried Rice in the Crockpot
Course: Main CourseDifficulty: Easy6
servings15
minutes2
hours30
minutesChicken and long grain rice simmer in a chili garlic soy sauce until tender. Scrambled egg and frozen peas go in at the end for a fried rice feel.
Ingredients
1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 cups long grain white rice, rinsed until water runs clear
2 1/2 cups low-sodium chicken broth
3 tbsp low-sodium soy sauce
2 tbsp chili garlic sauce
6 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil
1 cup diced carrots
1 cup frozen peas
3 large eggs, lightly beaten
4 green onions, sliced
1 tbsp rice vinegar
1 tsp sugar
Directions
- Rinse the rice in a fine strainer until the water runs mostly clear. Drain well so the rice does not turn gluey.
- Whisk the broth, soy sauce, chili garlic sauce, rice vinegar, sugar, ginger and half of the garlic in a bowl.
- Spray the 6-quart slow cooker with oil. Add the rice and carrots and spread them out.
- Season the chicken pieces lightly with salt and pepper. Nestle them on top of the rice.
- Pour the sauce evenly over everything. Do not stir, so the rice stays covered by liquid.
- Cover and cook on LOW for 2 1/2 to 3 hours. Do not cook it on HIGH, since the rice cooks unevenly and scorches at the edges.
- Check that the chicken reads 165°F and the rice is tender. If liquid remains, cook uncovered 15 more minutes.
- Scramble the eggs in a small skillet with the sesame oil and the remaining garlic until just set. Break them into small pieces.
- Stir the peas into the hot rice, cover for 5 minutes to thaw them, then fold in the eggs and half of the green onions.
- Serve hot with the remaining green onions on top and extra chili garlic sauce on the side.
Notes
- Use brown rice only if you raise the broth to 3 1/2 cups and cook 4 hours on LOW. Swap in shrimp for the chicken, stirring it in for the last 20 minutes. Leftovers keep in the fridge for 3 days. Cool within an hour of finishing. Reheat in a skillet with a splash of water for the best texture.
How this fried rice style dinner works
True fried rice needs a very hot wok and day-old rice. This version borrows the flavors instead. The rice absorbs a savory broth with chili garlic sauce, soy and ginger, so each grain tastes seasoned from the inside out.
The slow cooker keeps the chicken thighs moist while the rice softens in the same pot. Adding the egg and peas at the end gives you the familiar fried rice texture without standing over a stove. It is a good way to use up the odd vegetables in the freezer. Diced bell pepper, corn or edamame all slide into this dish without changing the method.
Ingredient notes
Chicken thighs: Cut them into even 1-inch pieces so they finish at the same time. Thighs stay tender in the long cook while breast pieces turn dry.
Long grain white rice: This is the best choice. Rinse it well, because surface starch makes the dish sticky. Skip instant rice, which turns to mush.
Chili garlic sauce: Look for the jar with red chilies and garlic in a paste. Start with two tablespoons for medium heat and add more at the table.
Sesame oil: Buy the toasted kind. A little goes a long way, and it supplies that classic takeout aroma.
Frozen peas: Keep them frozen until the end. Added early, they turn gray and soft.
Tips for the best result
Measure the liquid exactly: Rice in a slow cooker is picky. Too much broth gives you porridge, too little leaves hard grains. Use the amounts given and level the surface.
Never lift the lid in the first two hours: This is the most common mistake. Rice needs trapped steam to cook through, and every peek lets it escape.
Start checking early: Cookers vary. At 2 1/2 hours on LOW, test a few grains from the middle. Once they are tender, turn the cooker off so the bottom does not scorch. Salt the dish at the very end. Soy sauce and chili garlic sauce already bring a lot of salt, and the broth reduces slightly as it cooks, so tasting first prevents an over-seasoned dinner.
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Swaps and variations
For a lighter plate, use chicken breast and add an extra cup of frozen mixed vegetables at the end. For more heat, add red pepper flakes with the garlic. Tofu cubes in place of chicken make it vegetarian if you swap in vegetable broth.
Cooked cauliflower rice does not work here. It releases water and turns the dish soggy, so stir it in at the table instead if you want to add some. To add a smoky edge, replace the sesame oil with a spoonful of chili crisp at the end. Leftover rotisserie chicken can also stand in, added during the last 30 minutes so it only warms through.
What to serve with it
This is a complete meal, but a simple cucumber salad with rice vinegar and sesame seeds brings a cool contrast. Steamed broccoli or quick pickled carrots also fit. Set out extra soy sauce, sliced green onions and a bottle of chili garlic sauce so everyone adjusts the heat. A bowl of miso soup or a few steamed dumplings on the side makes it feel like a takeout night at home. Extra lime wedges brighten each bowl.
Storing, freezing and reheating
Cool the rice quickly and refrigerate within an hour. Rice left out too long can grow bacteria that reheating does not fix. It keeps for 3 days in an airtight container.
To freeze, portion into zip bags and press flat for up to 2 months. Thaw overnight, then reheat in a hot skillet with a splash of water and a drizzle of oil. This brings back a fried texture.
Chili Garlic Chicken Fried Rice in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken thighs, long grain white rice, low-sodium chicken broth, low-sodium soy sauce
Tips for Chili Garlic Chicken Fried Rice in the Crockpot
Use brown rice only if you raise the broth to 3 1/2 cups and cook 4 hours on LOW. Swap in shrimp for the chicken, stirring it in for the last 20 minutes. Leftovers keep in the fridge for 3 days. Cool within an hour of finishing. Reheat in a skillet with a splash of water for the best texture.
Chili Garlic Chicken Fried Rice in the Crockpot FAQ
How long does Chili Garlic Chicken Fried Rice in the Crockpot take?
Chili Garlic Chicken Fried Rice in the Crockpot takes 2 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Chili Garlic Chicken Fried Rice in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Chili Garlic Chicken Fried Rice in the Crockpot?
14 ingredients, led by boneless skinless chicken thighs, long grain white rice, low-sodium chicken broth, low-sodium soy sauce. Amounts are in the recipe card above.
