A slow-simmered take on a Chinese-American favorite, this Crockpot General Tso’s Chicken turns pantry staples into a sticky, tangy, slightly spicy weeknight hero. It’s the kind of recipe you toss in before errands and come back to a house that smells like takeout — without the delivery fee. If you enjoy hands-off dinners that still taste restaurant-worthy, you might also like a comfort-forward slow-cooker pasta dish such as Crockpot Cheddar Chicken Pot Pie Tortellini, which follows the same set-it-and-forget-it philosophy.
Why you’ll love this dish
This version of General Tso’s is tailored for busy cooks who want big flavor with minimal babysitting. Using the crockpot:
- Builds deep, blended flavors as garlic, ginger, soy, honey, and vinegar meld slowly.
- Keeps chicken incredibly tender — thighs especially stay juicy.
- Saves time on active prep and is forgiving for beginners.
“A Sunday dinner miracle: sticky sauce, tender chicken, and two minutes of last-step browning — everyone asked for seconds.” — home cook review
Perfect for weeknights, casual dinners with friends, or anytime you want a low-effort, high-comfort Asian-inspired meal.
How this recipe comes together
You’ll whisk a simple sauce, toss it with bite-sized chicken in the slow cooker, and let gentle heat do the work. The cornstarch in the sauce helps thicken as it cooks, but you can finish with an extra slurry if you want a glossy, clingy glaze. Total active time is about 10–15 minutes for prep; cook time is 2–5 hours depending on your crockpot setting.
What you’ll need
- 2 lbs chicken thighs or breasts, cut into bite-sized pieces (thighs recommended for juiciness)
- 1/2 cup soy sauce (use low-sodium if preferred)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- Steamed rice or vegetables, for serving
Substitution notes: swap tamari for gluten-free, use maple syrup or a sugar-free sweetener in place of honey for lower sugar, and firm tofu is a good vegetarian swap if you bake or pan-fry it first.
Step-by-step instructions
- In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, minced ginger, cornstarch, sesame oil, and crushed red pepper flakes until smooth and well combined.
- Place the cut chicken in the crockpot. Pour the sauce over the chicken and stir to coat every piece evenly.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fork-tender and cooked through.
- If the sauce needs thickening after cooking, remove 2–3 tablespoons of the hot liquid, whisk with 1 teaspoon cornstarch to make a slurry, then stir back into the crockpot and cook uncovered for 10–15 minutes on high.
- Serve the General Tso’s Chicken over steamed rice or alongside roasted/steamed vegetables. Garnish with sliced green onions and sesame seeds.
Short, clear steps keep the process beginner-friendly while allowing for an optional finish to tighten the sauce.
Best ways to enjoy it
Serve over jasmine or short-grain rice so the sauce clings to every bite. For lower carbs, pile the chicken onto a bed of steamed broccoli or cauliflower rice. For a textural contrast, quickly pan-sear the finished chicken in a hot skillet for 1–2 minutes per side to develop a little caramelized crust before plating. If you want a fried counterpoint to the slow-cooker base, try pairing it with a crisp, spicy alternative like Air Fryer Bang Bang Chicken for an appetizer or side.
Storage and reheating tips
- Refrigeration: Cool quickly and store in an airtight container for up to 3–4 days.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium-low until the sauce bubbles and chicken reaches 165°F (74°C). Microwave in 30–45 second bursts, stirring between intervals. If the sauce has separated or thinned, whisk a little cornstarch with cold water and stir in while simmering to re-thicken.
Food safety note: Do not leave cooked chicken at room temperature for more than 2 hours; chill promptly.
Helpful cooking tips
- Choose thighs for forgiving texture; breasts are fine if you avoid overcooking.
- Cut chicken into uniform pieces so everything finishes at the same time.
- For more depth, brown the chicken quickly in a hot skillet before adding to the crockpot — it’s optional but adds flavor.
- Adjust heat: add more or less crushed red pepper flakes or a teaspoon of Sriracha to change the spice level.
- Add sesame oil at the end for the brightest nutty aroma; prolonged cooking will mellow it.
- If you want a thicker coat, reduce the sauce on the stove in a saucepan after removing the chicken, then toss chicken in the reduced glaze.
Creative twists
- Orange General Tso’s: add 1 teaspoon orange zest and 2 tablespoons orange juice to the sauce for citrus brightness.
- Gluten-free: swap soy sauce for tamari and serve with gluten-free tamari-seasoned rice.
- Vegetarian: use extra-firm tofu, pressed and pan-fried, and simmer in the sauce for 20–30 minutes.
- Extra veggies: add bell peppers, snap peas, or broccoli in the last 30–45 minutes of cooking to keep them crisp-tender.
- Crispy finish: bake or air-fry cooked pieces for 6–8 minutes at 425°F to re-crisp before tossing in sauce.
Common questions
Q: Can I use frozen chicken in the crockpot?
A: It’s safer to thaw chicken before slow-cooking because frozen chicken increases the time it spends in the temperature “danger zone.” Thaw overnight in the fridge for best results.
Q: How long does this take from prep to plate?
A: Active prep is about 10–15 minutes. Cook time is 2–3 hours on high or 4–5 hours on low. Total time depends on your crockpot setting.
Q: Will the cornstarch in the sauce be cooked properly in the slow cooker?
A: Yes, the cornstarch will activate during the slow cook, but sauces can be thinner than expected—use a cornstarch slurry at the end to get a glossy finish if needed.
Q: Can I make this less sweet or spicy for kids?
A: Reduce the honey by half and omit the crushed red pepper flakes. Add a splash of extra rice vinegar or a pinch of five-spice for depth without heat.
Q: Is it okay to use breasts instead of thighs?
A: Yes. Breasts are leaner and can dry out if overcooked, so check earlier (around 2 hours on high) and remove when tender.
Q: Can I double the recipe for a crowd?
A: You can, but don’t overfill the crockpot — liquids should not exceed the pot’s max fill line. Consider cooking in two batches or using a larger slow cooker.
Crockpot General Tso's Chicken
Ingredients
Main Ingredients
- 2 lbs chicken thighs or breasts, cut into bite-sized pieces Thighs recommended for juiciness
- 1/2 cup soy sauce Use low-sodium if preferred
- 1/4 cup honey Can be substituted with maple syrup or sugar-free sweetener
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes Adjust to taste
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- Steamed rice or vegetables, for serving
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, minced ginger, cornstarch, sesame oil, and crushed red pepper flakes until smooth and well combined.
- Place the cut chicken in the crockpot. Pour the sauce over the chicken and stir to coat every piece evenly.
Cooking
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fork-tender and cooked through.
- If the sauce needs thickening after cooking, remove 2–3 tablespoons of the hot liquid, whisk with 1 teaspoon cornstarch to make a slurry, then stir back into the crockpot and cook uncovered for 10–15 minutes on high.
Serving
- Serve the General Tso’s Chicken over steamed rice or alongside roasted/steamed vegetables. Garnish with sliced green onions and sesame seeds.