Crockpot General Tso's Chicken
A slow-simmered take on a Chinese-American favorite, this Crockpot General Tso’s Chicken is sticky, tangy, and slightly spicy, making it a perfect weeknight dinner option.
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.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. For freezing, store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.