Crockpot General Tso's Chicken
A delicious and easy slow-cooker General Tso's Chicken with tender chicken thighs simmered in a sticky, sweet-and-spicy sauce, perfect over steamed rice.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1–1½-inch cubes Thighs stay moister than breast.
- 1/4 cup hoisin sauce Can substitute with 2 tbsp hoisin + 2 tbsp oyster sauce.
- 1/4 cup soy sauce Low-sodium recommended.
- 1/4 cup rice vinegar White or apple cider vinegar can work in a pinch.
- 3 tbsp granulated sugar Brown sugar can be used for a deeper caramel note.
Sauce Thickening
- 2 tbsp cornstarch For slurry.
Flavor Ingredients
- 2 cloves garlic, minced
- 1 tsp red pepper flakes Adjust according to heat tolerance.
Instructions
Preparation
- In a medium bowl, whisk together the hoisin, soy sauce, rice vinegar, sugar, minced garlic, and red pepper flakes until smooth.
- Place the cubed chicken thighs in the crockpot. Pour the sauce over the chicken and stir briefly to coat the pieces evenly.
Cooking
- Cover and cook on the low setting for 4 hours until the chicken is tender and fully cooked through.
- In the final 30 minutes, whisk the cornstarch with 1/4 cup cold water in a small bowl until completely smooth to make a slurry.
- Stir the slurry into the crockpot, cover, and continue cooking on low for 30 minutes until the sauce thickens.
Serving
- Serve immediately over steamed rice, stirring the chicken so each piece is well coated with the sauce.
Notes
For gluten-free, use tamari or verify the hoisin is GF. Cool leftovers within 2 hours and store in an airtight container. Reheat gently to avoid drying the chicken.