High Protein Slow Cooker Chicken Fried Rice with Yum Yum Sauce
High Protein Slow Cooker Chicken Fried Rice with Yum Yum Sauce
Ingredients
For the Slow Cooker Chicken
- 2 pounds chicken breast, diced into 1-inch pieces
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons sriracha
- 2 tablespoons minced garlic
- 2 tablespoons honey
- 1 tablespoon chili crisp
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
For the Yum Yum Sauce
- 10 tablespoons light mayonnaise
- 3 tablespoons ketchup
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon garlic salt
- 1 tablespoon granulated sugar
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon black pepper
For the Fried Rice Assembly
- 4 cups cooked rice, day-old, cold
- 2 tablespoons soy sauce, or more, to taste
- 1 tablespoon sesame oil, or more, to taste
- 4 large eggs
- 2 cups frozen mixed vegetables, (corn, peas, carrots)
- 1 tablespoon sesame seeds, for garnish
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
Add the diced chicken breast to the slow cooker. In a separate small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 3 tablespoons sriracha, 2 tablespoons minced garlic, 2 tablespoons honey, 1 tablespoon chili crisp, 1 tablespoon garlic salt, and 1 tablespoon black pepper. Pour the marinade over the chicken in the slow cooker and mix well to ensure all chicken pieces are coated.
⏱️ 10 min
- 2
Cover the slow cooker and cook the chicken on high for 2 to 3 hours, or until the chicken is cooked through and tender.
⏱️ 180 min
- 3
While the chicken is cooking, prepare the Yum Yum sauce. In a medium bowl, combine the light mayonnaise, ketchup, 1/2 tablespoon rice vinegar, 1/2 tablespoon garlic salt, granulated sugar, smoked paprika, onion powder, and 1/2 tablespoon black pepper. Whisk thoroughly until the sauce is smooth and all ingredients are well combined. Set aside.
⏱️ 5 min
- 4
In a large bowl, combine the day-old cooked rice with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Mix well until the rice is uniformly coated and has a light brown color. Add more soy sauce and sesame oil if desired, to achieve preferred color and flavor.
⏱️ 5 min
- 5
In a separate pan, scramble the eggs until fully cooked. Break them into small pieces. Set aside.
⏱️ 5 min
- 6
Once the chicken is cooked, add the frozen mixed vegetables, scrambled eggs, and the seasoned rice mixture to the slow cooker with the chicken. Mix all ingredients together thoroughly.
⏱️ 5 min
- 7
Cover the slow cooker and continue to cook on high for an additional 30 minutes, allowing the flavors to meld and the vegetables to heat through.
⏱️ 30 min
- 8
Serve the high protein slow cooker chicken fried rice hot. Garnish each serving with sesame seeds and sliced green onions. Drizzle generously with the prepared Yum Yum sauce before enjoying.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Slow Cooker Chicken Fried Rice with Yum Yum Sauce
Ingredients
For the Slow Cooker Chicken
- 2 pounds chicken breast, diced into 1-inch pieces
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons sriracha
- 2 tablespoons minced garlic
- 2 tablespoons honey
- 1 tablespoon chili crisp
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
For the Yum Yum Sauce
- 10 tablespoons light mayonnaise
- 3 tablespoons ketchup
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon garlic salt
- 1 tablespoon granulated sugar
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon black pepper
For the Fried Rice Assembly
- 4 cups cooked rice, day-old, cold
- 2 tablespoons soy sauce, or more, to taste
- 1 tablespoon sesame oil, or more, to taste
- 4 large eggs
- 2 cups frozen mixed vegetables, (corn, peas, carrots)
- 1 tablespoon sesame seeds, for garnish
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
Add the diced chicken breast to the slow cooker. In a separate small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 3 tablespoons sriracha, 2 tablespoons minced garlic, 2 tablespoons honey, 1 tablespoon chili crisp, 1 tablespoon garlic salt, and 1 tablespoon black pepper. Pour the marinade over the chicken in the slow cooker and mix well to ensure all chicken pieces are coated.
⏱️ 10 min - 2
Cover the slow cooker and cook the chicken on high for 2 to 3 hours, or until the chicken is cooked through and tender.
⏱️ 180 min - 3
While the chicken is cooking, prepare the Yum Yum sauce. In a medium bowl, combine the light mayonnaise, ketchup, 1/2 tablespoon rice vinegar, 1/2 tablespoon garlic salt, granulated sugar, smoked paprika, onion powder, and 1/2 tablespoon black pepper. Whisk thoroughly until the sauce is smooth and all ingredients are well combined. Set aside.
⏱️ 5 min - 4
In a large bowl, combine the day-old cooked rice with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Mix well until the rice is uniformly coated and has a light brown color. Add more soy sauce and sesame oil if desired, to achieve preferred color and flavor.
⏱️ 5 min - 5
In a separate pan, scramble the eggs until fully cooked. Break them into small pieces. Set aside.
⏱️ 5 min - 6
Once the chicken is cooked, add the frozen mixed vegetables, scrambled eggs, and the seasoned rice mixture to the slow cooker with the chicken. Mix all ingredients together thoroughly.
⏱️ 5 min - 7
Cover the slow cooker and continue to cook on high for an additional 30 minutes, allowing the flavors to meld and the vegetables to heat through.
⏱️ 30 min - 8
Serve the high protein slow cooker chicken fried rice hot. Garnish each serving with sesame seeds and sliced green onions. Drizzle generously with the prepared Yum Yum sauce before enjoying.
⏱️ 5 min