Slow Cooker Chicken Fried Rice

To date, this is one of the best slow cooker dishes I've made.  It's in second place right behind the famous pulled pork sandwiches.

When I saw a version of this recipe over on A Year of Slow Cooking, I knew I had to make it.  We love anything Asian or Chinese and with all the ingredients on hand, it made it a very easy decision.  Really, just pulling the veggies out of the fridge that needed to be used up is half the fun.

I have a hankering for cleaning out my fridge.

You'd think I was a depression baby or something, as lately I let nothing go to waste.  It's kinda fun figuring out how to use up things.

Anyway...

I found carrots, broccoli, peas and mushrooms, but feel free to use any veggies you like {or are on the verge of death in your fridge}.

And yes, that is 3 tablespoons of butter sitting gracefully on top of the fried rice mess.  It is ONLY 3 tablespoons, so just get over it.  It makes it taste wonderful.  And unless you eat this whole stinking pot, you will not have swallowed that whole 3 tablespoons.

Slow Cooker Chicken Fried Rice

{Print this Recipe!}

2 c. cooked brown rice

2 c. assorted vegetables

1 c. cooked diced chicken

3 T. unsalted butter

1 egg

1 t. minced onion

1 t. pepper

2 T. soy sauce

2 t. worcestershire sauce

drizzle of honey

sesame seeds, optional

Place all ingredients {including cracked, beaten egg} into a greased slow cooker and give it all a stir.  Cook on high for 1.5 to 2 hours, or on low for 3 hours, stirring halfway through.

Serve hot, garnishing with sesame seeds.

I've already got this on the menu again this week.  It was that good.  I thought I would have more leftovers but the husband gobbled it ALL up when he got home from work that next morning at 1:00 a.m.

I found the evidence all over the counter.