Slow Cooker General Tso’s Chicken Recipe
This easy slow cooker General Tso's Chicken is a sweet, salty, and slightly spicy dish that offers convenience and the flavors of takeout without the hassle of frying. Perfect for busy weeknights, it delivers tender chicken in a sticky soy-brown sugar glaze.
I’ve been making this Slow Cooker General Tso’s Chicken for busy weeknights for years — it hits the sweet, salty, and slightly spicy notes of takeout but requires almost no hands-on time. Tender boneless, skinless chicken thighs slow-cooked in a sticky soy-brown sugar glaze mean dinner is ready when everyone walks in the door. If you like one-pot, low-effort dinners, this is for you — and if you want more slow-cooker inspiration, try my favorite slow-cooker stew for cold nights: slow-cooker chicken stew recipe.
Why cook this at home
This slow-cooker take on General Tso’s delivers three big benefits: convenience, flavor, and cost savings. You get the bold, takeout-style sauce without deep frying or standing over the stove. Using chicken thighs keeps the meat juicy after hours in the cooker, and the sauce — soy, brown sugar, garlic, ginger, sesame oil, and a pinch of chili flakes — develops a rich, caramelized depth that’s hard to replicate quickly on a stovetop.
When to make it: weeknight dinners, casual gatherings, and meal-prep for the workweek. It also reheats well for lunches and can be doubled for entertaining.
Step-by-step overview
- Cut chicken into bite-sized pieces and bed them in the slow cooker.
- Whisk together a simple sauce of soy, brown sugar, garlic, ginger, sesame oil, and chili flakes.
- Pour sauce over chicken and cook low and slow (or on high if you’re short on time).
- Stir in a cornstarch slurry during the last 30 minutes to thicken the sauce into a glossy glaze.
- Serve over rice or noodles with green onions and sesame seeds.
This overview helps you scan the process before diving into the ingredient details and steps.
What you’ll need
- 2 pounds boneless, skinless chicken thighs — cut into bite-sized pieces (thighs stay moist; breasts work if you prefer leaner meat)
- 1/2 cup soy sauce (use low-sodium if watching salt)
- 1/3 cup brown sugar (light or dark; coconut sugar is a lower-GI swap)
- 2 tablespoons cornstarch (for thickening)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (or 1 teaspoon ground ginger in a pinch)
- Chili flakes, to taste (start with 1/4 teaspoon for mild heat)
- 2 tablespoons sesame oil (for nuttiness; can use toasted sesame oil for a stronger flavor)
Notes: If you want gluten-free, use tamari instead of soy sauce and ensure your cornstarch and other ingredients are certified gluten-free.
Step-by-step instructions
- Trim and cut the chicken thighs into 1–1.5 inch pieces and place them in the slow cooker in an even layer.
- In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, minced ginger, sesame oil, and chili flakes until the sugar dissolves.
- Pour the sauce over the chicken. Toss gently with a spoon so every piece is coated.
- Cover and cook:
- Low: 4–5 hours, until chicken is tender and flakes easily.
- High: 2–3 hours, until cooked through.
- About 30 minutes before the end of cooking, whisk the cornstarch with 2–3 tablespoons of cold water to make a smooth slurry.
- Stir the slurry into the slow cooker and cover. Let it cook the remaining 30 minutes so the sauce thickens to a glossy, clingy glaze.
- Stir once more to coat the chicken evenly, taste, and adjust chili flakes or a splash of soy if needed.
- Serve immediately with your chosen sides.
Slow cooker tips: avoid lifting the lid during the long cook — each time you open it you extend cooking time. If the sauce becomes too thick after resting, stir in a tablespoon of water and heat briefly to loosen.
Slow Cooker General Tso's Chicken
- Prep
- 15 MIN
- Cook
- 4 HRS
- Total
- 4 HRS 15 MIN
- Serves
- 6
01Ingredients
Main Ingredients
For the Sauce
02Method
- Preparation
- Cooking
- Serving
Tap a step when it's done. The next one lights up.
0 OF 8 DONE03Recipe notes
- 01For gluten-free, use tamari instead of soy sauce and ensure your cornstarch and other ingredients are certified gluten-free. Avoid lifting the lid during cooking to maintain heat.
04Nutrition
Per serving- Calories
- 293
- Protein
- 32G
- Net carbs
- 16G
- Fat
- 11G
- Fiber
- 0G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Serving suggestions
- Classic: Serve over steamed jasmine rice and garnish with sliced green onions and toasted sesame seeds.
- Noodle bowl: Toss with udon or lo mein noodles and a handful of blanched broccoli or snap peas.
- Low-carb: Serve over cauliflower rice and add roasted bok choy on the side. For other low-carb mains, see a low-carb slow-cooker favorite like Keto Crack Chicken in the Slow Cooker for inspiration.
- Plating tip: Spoon extra sauce over the plated chicken and finish with a squeeze of lime if you want brightness.
Storage and reheating tips
Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freeze: Place cooled chicken and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently reheat on the stovetop over medium-low heat, stirring and adding a splash of water if the sauce has thickened. Microwaving works for single portions — cover and heat in 30-second intervals, stirring in between.
Food safety: cooked chicken should reach an internal temperature of 165°F (74°C) when finished; when reheating, ensure it reaches this temperature again before serving.
Creative twists
- Honey-Garlic General Tso’s: Swap half the brown sugar for honey for a floral sweetness.
- Spicy Sichuan twist: Add a tablespoon of chili garlic sauce and a teaspoon of Sichuan peppercorns for numbing heat.
- Vegetarian version: Use large chunks of tofu or cauliflower florets; reduce the cooking time and watch texture.
- Oven-finished glaze: After slow cooking, spread chicken on a lined baking sheet and broil 2–3 minutes to caramelize the edges for a slightly crisp finish.
Common questions
Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts will work but can dry out if overcooked. Reduce slow-cooker time slightly and check for doneness earlier. Consider searing first or using high for shorter time.
How do I make the sauce less sweet or saltier?
A: To cut sweetness, add 1–2 teaspoons rice vinegar or lime juice. To increase saltiness, add a teaspoon of soy sauce at a time and taste; low-sodium soy is a good starting point.
Can I double the recipe?
A: Yes. Use a larger slow cooker and ensure there’s enough room for even cooking. Cooking time may increase slightly, but the low setting still works well.
Is it safe to leave the slow cooker on while at work?
A: Most modern slow cookers are designed for unattended use, but follow manufacturer instructions. For food safety, don’t leave frozen chicken to cook from frozen for extended periods — thaw first.
How long will leftovers last in the freezer?
A: Up to 3 months in a well-sealed container. Thaw overnight in the fridge before reheating.
Conclusion
This Slow Cooker General Tso’s Chicken gives you the sticky, savory flavor of takeout with minimal hands-on time — perfect for busy nights and meal-prep. For more ideas, check out Creme De La Crumb’s slow cooker General Tso’s Chicken and my Slow Cooker General Tso’s Chicken.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
