General Tso Chicken
A hands-off slow cooker recipe that delivers a sweet and tangy chicken dish with a touch of heat, perfect for busy weeknights.
I’ve made this slow-cooker General Tso Chicken countless weeknights — it’s one of those recipes that tastes like takeout but is easy enough for a busy evening. The sweet-salty sauce clings to tender diced chicken, and the crockpot does most of the work. If you like fuss-free, saucy chicken dinners that pair perfectly with rice, you’ll appreciate how simple this is (and if you want another quick crockpot option, try this quick crockpot chicken recipe for variety).
Why you’ll love this dish
This version of General Tso Chicken is ideal for nights when you want big flavor without standing over the stove. It’s:
- Hands-off: prepare the sauce, toss it with diced chicken, and let the crockpot do the rest.
- Budget-friendly: uses basic pantry staples (soy, honey, rice vinegar, cornstarch).
- Crowd-pleasing: sweet, tangy, and just a touch of heat from red pepper flakes.
Make it for weeknight family dinners, meal prep for the week, or when you want a homemade takeout vibe.
Step-by-step overview
Before you start: you’ll whisk the sauce, combine with diced chicken in the crockpot, slow-cook until tender, and optionally finish the chicken in a hot skillet to tighten the sauce and add a little caramelization. Expect 6–8 hours on low or 3–4 hours on high, plus about 5–8 minutes if you finish on the stovetop.
What you’ll need
- 1 pound chicken breast, diced (can substitute thighs for more fat and flavor)
- 1/2 cup soy sauce (use low-sodium or tamari for gluten-free)
- 1/4 cup honey (maple syrup or brown sugar can work in a pinch)
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1 tablespoon ginger, minced (fresh is best)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons vegetable oil (or another neutral oil for sautéing)
- Cooked rice or noodles for serving
Small notes: If you want a lighter pairing, consider a pasta side — try the 15-minute creamy lemon chicken orzo for a different weeknight meal style.
Step-by-step instructions
- Whisk the sauce: In a bowl, combine soy sauce, honey, rice vinegar, cornstarch, minced garlic, minced ginger, and red pepper flakes. Whisk until the cornstarch is dissolved and the mixture looks smooth.
- Add chicken to crockpot: Place the diced chicken breast into the crockpot in an even layer.
- Pour and coat: Pour the sauce over the chicken and stir so every piece is coated. Scrape the bowl so none of the sauce is wasted.
- Cook low and slow: Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken should be tender and cooked through (internal temperature 165°F / 74°C).
- Optional skillet finish: Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Scoop the chicken and sauce into the hot skillet and sauté 3–5 minutes, stirring constantly, until the sauce thickens and slightly caramelizes. This step concentrates flavors and improves texture.
- Serve: Spoon hot General Tso Chicken over freshly cooked rice or noodles and garnish as desired.
01Ingredients
For the sauce
Main ingredients
02Method
- Preparation
- Cooking
- Serving
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0 OF 6 DONE03Recipe notes
- 01Refrigerate leftovers for up to 3–4 days in an airtight container. For freezing, store in a freezer-safe container for up to 2–3 months.
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Serving suggestions
- Classic: Serve over steamed jasmine rice with steamed broccoli or bok choy on the side.
- Noodle bowl: Toss with thick udon or lo mein noodles and scallions for a heartier meal.
- Crunch and color: Top with toasted sesame seeds and thinly sliced green onions, or add roasted peanuts for crunch.
- Make it a bowl: Add quick-pickled cucumbers or shredded carrots to cut richness and add brightness.
Storage and reheating tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Cool to room temperature before refrigerating, but don’t leave chicken out longer than two hours for safety.
Freeze: Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat safely: Reheat on the stovetop over medium heat until steaming hot and the internal temperature reaches 165°F (74°C). You can also microwave in 30–60 second bursts, stirring between bursts to ensure even heating. If the sauce separates after freezing, a quick stovetop simmer with a splash of water will bring it back together.
Recipe variations
- Sticky thighs: Replace chicken breast with boneless skinless chicken thighs for juicier results.
- Low-sodium / gluten-free: Use low-sodium soy sauce or tamari and reduce added salt in sides.
- Vegan swap: Use cubed tofu or tempeh; press the tofu first and brown it in the skillet before adding to the crockpot to keep texture.
- Extra sauce: Double the sauce ingredients to make more glaze for spooning or for leftovers to remain saucy.
Common questions
How long does this actually take from start to finish?
A: Hands-on time is about 10–15 minutes to dice the chicken and whisk the sauce. Cook time is 6–8 hours on low or 3–4 hours on high, plus a few minutes if you finish in a skillet.
Can I use chicken thighs instead of breast?
A: Yes — thighs are forgiving and stay more tender when slow-cooked. Reduce cook time slightly only if pieces are very large, and always check for 165°F internal temperature.
My sauce was thin after cooking. How do I fix it?
A: Either finish in a hot skillet to reduce and reactivate the cornstarch, or stir in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) during the last 15–20 minutes of cooking.
Is it safe to slow-cook diced chicken?
A: Yes, as long as your crockpot reaches and maintains temperatures that bring the chicken to 165°F. Avoid leaving food at room temperature for more than two hours before chilling.
Can I prep this ahead?
A: Yes — mix the sauce and chicken in a sealed container and refrigerate up to 24 hours before cooking for convenience and flavor depth.
Conclusion
If you want a takeout-style meal that’s mostly hands-off, this crockpot General Tso Chicken delivers sweet, tangy, and slightly spicy flavors with minimal effort. For another home-cooked takeout-style recipe with lots of helpful tips, see this RecipeTin Eats General Tso’s Chicken recipe, and for background on the dish’s origins, read the General Tso’s chicken entry on Wikipedia.
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Skillet Dinners
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