Crockpot General Tso's Chicken
A quick and easy crockpot recipe that delivers tender shredded chicken in a savory-sweet sauce, reminiscent of takeout, with minimal effort.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs Use chicken breasts if preferred but may dry out faster.
- 1/2 cup soy sauce Use low-sodium if preferred.
- 1/4 cup rice vinegar
- 1/4 cup brown sugar Light or dark is acceptable.
- 2 tablespoons cornstarch For thickening.
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced About 1 tsp grated.
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil Optional; for quick sear.
Garnishes
- Green onions, chopped For garnish.
- Sesame seeds For garnish.
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, minced garlic, minced ginger, and sesame oil until smooth.
- Place the chicken thighs in the bottom of the crockpot in a single layer.
- Pour the sauce evenly over the chicken.
Cooking
- Cover and cook on low for 5–6 hours or on high for 2–3 hours, until the chicken is very tender (internal temperature should reach 165°F / 74°C).
- Using two forks, shred the chicken directly in the crockpot and stir into the sauce.
- If the sauce seems thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the hot sauce; let it cook on high for 10–15 minutes to thicken.
Serving
- Serve the shredded General Tso’s chicken over steamed rice.
- Garnish with chopped green onions and a sprinkle of sesame seeds.
Notes
For a spicier version, add chili sauce. Store leftovers in the fridge for 3-4 days, or freeze for 2-3 months.