Crockpot General Tso's Chicken
This easy Crockpot General Tso’s Chicken offers a sticky, sweet-spicy flavor with minimal hands-on time, perfect for busy weeknights.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs Can use bone-in but add 30–45 minutes to cook time.
For the Sauce
- 1 cup soy sauce Use low-sodium to control salt.
- 1/2 cup sugar Substitute brown sugar or honey for deeper flavor.
- 1/4 cup rice vinegar Can substitute with apple cider vinegar.
- 2 cloves garlic, minced Or use 1 tsp garlic powder.
- 1 tablespoon ginger, minced Or use 1 tsp ground ginger.
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes Adjust to taste.
- 1/4 cup cornstarch
- 2 tablespoons water To make the slurry.
For Serving
- Cooked rice Cooked rice, for serving
- Optional Green onions, for garnish
Instructions
Preparation
- In the crockpot, whisk together soy sauce, sugar, rice vinegar, minced garlic, minced ginger, sesame oil, and red pepper flakes.
- Place the chicken thighs in the sauce and turn to coat each piece well.
Cooking
- Cover and cook on low for 4–6 hours, or until the chicken is tender and shreds easily.
- Remove the thighs to a cutting board or bowl and shred with two forks.
- Stir the cornstarch and water in a small bowl until smooth.
- Pour the slurry into the crockpot and stir. Switch the crockpot to high and cook 5–10 minutes until the sauce thickens and becomes glossy.
- Return the shredded chicken to the pot and toss to coat evenly in the thickened sauce.
Serving
- Spoon the chicken over cooked rice and garnish with sliced green onions, if desired.
Notes
If you prefer less sugar, start with 1/3 cup and taste after thickening. For gluten-free option, swap soy sauce for tamari or coconut aminos and ensure your cornstarch is certified gluten-free.