Crockpot General Tso’s Chicken

Sweet, sticky, and just the right amount of spicy—made easy in your slow cooker!

Hey there!

You’re gonna love this one. It’s a no-fuss, dump-and-go Crockpot version of General Tso’s Chicken that tastes like takeout, but better. I’ve made this on busy weekdays, snow days, and even when I just didn’t feel like cooking. The chicken turns out super tender, and that thick, sticky sauce? Pure magic. You’ll love how it makes your kitchen smell like your favorite Chinese restaurant.

Let’s make it!

🍽️ Servings & Time

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 3.5 hours on HIGH or 6 hours on LOW
Total Time: About 4 hours

❤️ Why I Love This Recipe

This recipe has been on repeat in my house for years. It’s warm, comforting, and somehow always hits the spot.

It tastes just like your favorite takeout, but made at home
The slow cooker does all the work
The sauce is perfectly sweet, savory, and a little spicy
It’s great for meal prep
You only need one pot!

🧪 Why This Recipe Works (Quick Science)

Slow cooking lets the chicken absorb all the flavors from the sauce while keeping it juicy. Cornstarch at the end thickens the sauce without needing a stovetop. Using dark soy sauce adds depth, while hoisin gives that sweet-savory hit we love in General Tso’s.

🛒 What You’ll Need

1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
½ cup low-sodium soy sauce
¼ cup hoisin sauce
¼ cup rice vinegar
⅓ cup brown sugar, packed
2 tbsp ketchup
1 tbsp minced garlic
1 tbsp grated fresh ginger
½ tsp crushed red pepper flakes (adjust to taste)
1 tbsp sesame oil
2 tbsp cornstarch + 2 tbsp water (for slurry)
Optional: sesame seeds and sliced green onions, for topping

all ingredients for Crockpot General Tso’s Chicken

👩‍🍳 Pro Tips

Use chicken thighs – They stay tender and juicy in the crockpot.
Don’t skip the cornstarch slurry – That’s what makes the sauce thick and glossy.
Taste the sauce before cooking – Adjust the spice or sweetness before it goes in.
Garnish matters – Sesame seeds and green onion really finish it off.
Double it for leftovers – This reheats beautifully!

🧰 Tools You’ll Need

Crockpot/slow cooker
Cutting board + knife
Measuring cups and spoons
Small bowl for slurry
Mixing spoon or spatula

🔄 Substitutions and Variations

Chicken breasts instead of thighs (a little drier but still works)
No hoisin? Try oyster sauce or extra soy + brown sugar
Low sugar – Use honey instead of brown sugar
Extra spicy – Add sriracha or more red pepper flakes
Vegetarian – Swap chicken for tofu (press it well first)

🕒 Make Ahead Tips

Chop the chicken the night before and store in the fridge
Mix all sauce ingredients in advance and keep in a sealed jar
You can even freeze everything (except cornstarch slurry) in a bag for a freezer meal!

🧑‍🍳 Instructions

Step 1: Prep the Chicken

Cut 1½ lbs boneless skinless chicken thighs into bite-sized pieces.

raw chicken thighs being cut into bite-sized pieces on a wooden cutting board, juicy texture clearly visible

Step 2: Make the Sauce

In a bowl, mix:

½ cup soy sauce
¼ cup hoisin sauce
⅓ cup brown sugar
¼ cup rice vinegar
2 tbsp ketchup
1 tbsp minced garlic
1 tbsp grated ginger
½ tsp red pepper flakes
1 tbsp sesame oil

sauce ingredients being whisked together in a glass bowl—dark soy, hoisin, brown sugar starting to dissolve, bright ketchup and red pepper flakes floating on top

Step 3: Add Chicken to Crockpot

Place chicken pieces in the Crockpot.

raw chicken pieces being added to a black crockpot insert, spread evenly in one layer

Step 4: Pour Sauce Over Chicken

Pour the sauce over the chicken and stir to coat.

thick brown sauce being poured over chicken pieces in the crockpot, pooling between the pieces, bright red chili flakes visible

Step 5: Cook

Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until chicken is tender.

Step 6: Make the Slurry & Thicken the Sauce

In a small bowl, stir 2 tbsp cornstarch with 2 tbsp water until smooth.
Add to the slow cooker, stir, and cook on HIGH for 15–20 minutes until the sauce is thick and glossy.

cornstarch and water being mixed in a small white ramekin until smooth and milky

Step 7: Garnish and Serve

Top with sesame seeds and sliced green onions. Serve with rice or steamed veggies.

finished General Tso’s Chicken being garnished with sesame seeds and chopped green onions, glossy sauce shining, fluffy white rice on the side

🧊 Leftovers & Storage

Store in an airtight container in the fridge for up to 4 days
Reheat gently in the microwave or on the stovetop
Freezes well for up to 3 months—just thaw and reheat

🍱 Meal Plan Ideas

Lunch bowls with steamed broccoli and jasmine rice
Wrap it up in lettuce for a low-carb option
Serve over noodles with extra sauce
Add to a stir fry for a second-day remix

⚠️ Common Mistakes

Using chicken breasts can dry out the meat
Not thickening the sauce leaves it too watery
Forgetting to taste the sauce before cooking
Skipping the garnishes – it really does make a difference!

🍚 What to Serve With

Steamed white or jasmine rice
Stir-fried green beans or broccoli
Egg rolls or potstickers
Cucumber salad or Asian slaw

❓FAQ

Can I use frozen chicken?
Thaw it first—frozen chicken changes the cooking time and texture.

How spicy is it?
It’s mild to medium. Reduce red pepper flakes for less heat.

Can I make it in advance?
Yep! This is great for meal prep and reheats really well.

Can I use a different protein?
Sure! Pork or tofu both work. Adjust cooking time as needed.

💬 Let’s Wrap It Up

There you have it—your favorite takeout dish made easier, cheaper, and cozier right in your crockpot. I hope you try this soon and let me know how it turns out! Drop a comment if you have questions, substitutions, or just wanna tell me how good your kitchen smelled. 🍚❤️

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