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crockpot-general-tso-chicken-bowl-rice

Crockpot General Tso's Chicken

Sweet, tangy, and just a little spicy, this Crockpot General Tso's Chicken is an easy slow cooker dinner that tastes just like your favorite takeout but better.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cubed into bite-sized pieces
  • 0.25 cup hoisin sauce
  • 0.25 cup soy sauce low-sodium recommended
  • 0.25 cup rice vinegar
  • 3 tbsp sugar white granulated
  • 2 tbsp cornstarch
  • 0.25 cup cold water for cornstarch slurry
  • 2 garlic cloves minced
  • 1 tsp red pepper flakes adjust to taste

Equipment

  • Slow cooker (Crockpot)
  • Small mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. Add the cubed chicken thighs to the crockpot. Pour in the hoisin sauce, soy sauce, rice vinegar, and sugar. Add the minced garlic and red pepper flakes. Stir everything together so the chicken is fully coated.
  2. Place the lid on the crockpot and cook on low for 4 hours. The chicken should be fully cooked through and very tender. Avoid lifting the lid during cooking.
  3. About 30 minutes before serving, mix the cornstarch with 1/4 cup of cold water in a small bowl until smooth. Pour this slurry into the crockpot and stir well to combine with the sauce.
  4. Replace the lid and continue cooking on low for the remaining 30 minutes. The sauce will thicken into a sticky, rich glaze. For an even thicker sauce, add a second small cornstarch slurry.
  5. Serve hot over steamed white rice. Garnish with sliced green onions or sesame seeds if desired.

Notes

Use chicken thighs for best results — they stay juicy after slow cooking. Leftovers keep in the fridge for up to 4 days and freeze well for up to 2 months.