Slow Cooker General Tso’s Chicken

Slow Cooker General Tso’s Chicken

Hey there, friend! Let’s talk about a dish that’s going to make your taste buds do a happy dance—Slow Cooker General Tso’s Chicken.

This recipe is the ultimate shortcut to a takeout favorite, but with way more love (and way less guilt). Imagine tender, juicy chicken coated in a sticky, sweet, and slightly spicy sauce that’s so good, you’ll want to lick the plate.

And the best part? Your slow cooker does most of the work. Just toss everything in, let it simmer, and boom—dinner is served.

Perfect for busy weeknights or when you’re craving something cozy and delicious.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep the Chicken
Start by cutting your chicken into bite-sized pieces. I recommend using chicken thighs because they stay juicy and tender during the long cooking process. Toss the chicken in a light coating of cornstarch—this step is crucial for creating a slightly crispy texture and helping the sauce cling to the chicken later. Don’t worry about browning the chicken beforehand; the slow cooker will work its magic!

Step 2: Mix the Sauce
In a separate bowl, whisk together the sauce ingredients. You’ll need soy sauce for that savory umami base, hoisin for sweetness, rice vinegar for tang, and honey for a touch of natural sweetness. Add minced garlic, freshly grated ginger, and a pinch of red pepper flakes for a little heat. Taste the sauce and adjust the flavors to your liking—more honey for sweetness, more vinegar for tang, or more red pepper flakes for spice. This sauce is the heart of the dish, so make it your own!

Step 3: Combine in the Slow Cooker
Add the cornstarch-coated chicken to your slow cooker and pour the sauce over it. Use a spoon or spatula to gently stir everything together, making sure each piece of chicken is evenly coated. The sauce will look thin at this stage, but don’t worry—it will thicken and reduce as it cooks, creating that glossy, sticky texture we all love.

Step 4: Cook Low and Slow
Set your slow cooker to low and let the chicken cook for 4-5 hours. This slow, gentle cooking process allows the chicken to become incredibly tender while soaking up all the flavors of the sauce. If you’re short on time, you can cook it on high for 2-3 hours, but low and slow is the way to go for the best texture and flavor.

Step 5: Thicken the Sauce
Once the chicken is cooked, it’s time to thicken the sauce. Mix a little cornstarch with water to create a slurry, then stir it into the slow cooker. Let everything cook for another 15-20 minutes, and you’ll see the sauce transform into a rich, glossy coating that clings perfectly to the chicken.

Step 6: Garnish and Serve
Finish your dish with a sprinkle of sesame seeds and chopped green onions for a pop of color and flavor. Serve the chicken over steamed rice or noodles, and don’t forget to drizzle some of that irresistible sauce over the top. Every bite will be a perfect balance of sweet, tangy, and slightly spicy—just like your favorite takeout, but even better!

Pro Tips

• For extra crunch: If you miss the crispy texture of takeout, quickly broil the cooked chicken on a baking sheet for 2-3 minutes before adding it back to the sauce.
• Adjust the heat: Love it spicy? Add more red pepper flakes or a dash of sriracha to the sauce.
• Use thighs: Chicken thighs stay juicier and more flavorful than breasts in the slow cooker.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm in a skillet over medium heat or in the microwave, stirring occasionally to keep the sauce smooth.