Crockpot General Tso Chicken

Ingredients You’ll Need

• Chicken – Boneless skinless chicken breasts are what I usually use, cut into bite-sized pieces so they cook evenly.
• Flour coating – Flour, salt, and pepper give the chicken a light coating and help it hold onto the sauce.
• Oil – A little oil helps the chicken brown quickly before it goes into the slow cooker.
• Sauce base – Sugar, low sodium soy sauce, pineapple juice, and vinegar make that classic sweet, tangy General Tso flavor.
• Fresh flavor – Garlic and fresh ginger add the bold flavor that makes the sauce taste homemade.
• Heat – Cayenne gives the sauce its kick, and you can adjust it to taste.
• Cornstarch slurry – Cornstarch mixed with water thickens the sauce at the end if you want it a little stickier.
• Green onions – Sliced green onions add fresh flavor and a simple pop of color right before serving.

Ingredient Additions and Substitutions

• Chicken thighs can be used instead of chicken breasts if you want a richer flavor.
• Brown sugar works well in place of white sugar and gives the sauce a deeper flavor.
• Rice vinegar or apple cider vinegar can be swapped in for white vinegar.
• Ground ginger can be used instead of fresh ginger. Use about half as much.
• Honey can be used in place of some of the sugar if that is what you have on hand.
• Sesame seeds are great for garnish.
• Red pepper flakes, chili sauce, or sriracha can be added if you want more heat.
• Broccoli is a great add-in. I like to cook it separately and stir it in right before serving so it stays bright and tender.
• Hoisin sauce adds a little extra depth if you want a richer sauce.

How to Make Crockpot General Tso Chicken

1. Coat the chicken. Add the flour, salt, and pepper to a large resealable bag. Add the chicken pieces and shake until evenly coated.

2. Brown the chicken. Heat oil in a skillet over medium-high heat and brown the chicken for about 2 minutes per side. It does not need to be cooked through yet. Work in batches if needed.

3. Mix the sauce. In the crockpot, whisk together the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne until smooth.

4. Slow cook. Add the browned chicken to the crockpot and cook on low for 3 to 4 hours, until the chicken is cooked through and tender.

5. Thicken the sauce. If you want a thicker sauce, stir in the cornstarch slurry about 30 minutes before serving. Fold it in gently so the coating stays on the chicken.

6. Finish and serve. Top with sliced green onions and serve warm over rice, fried rice, or even cauliflower rice.

Recipe Tips

• Do not skip browning if you can help it. It gives the chicken better texture and helps it hold up in the sauce.
• Keep the chicken in a single layer as much as possible. This helps it cook more evenly.
• Stir gently. The coating on the chicken is delicate once it cooks in the crockpot.
• Watch your slow cooker. Some crockpots run hotter than others, so start checking a little early the first time you make it.
• Use low sodium soy sauce if possible so the sauce does not turn out too salty.
• Add the slurry slowly and only if needed. The sauce will thicken more as it sits.
• Serve it right away for the best texture.

Frequently Asked Questions

Make Ahead and Storage

This is a great recipe to prep ahead. You can cut the chicken, mix the sauce, and even measure out the flour coating earlier in the day so dinner comes together faster later on.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet over low heat until warmed through. You can also freeze leftovers for up to 6 months. Thaw overnight in the fridge before reheating.

Pairing Ideas

I almost always serve this Crockpot General Tso Chicken over steamed white rice because it soaks up all that sauce so well. Brown rice or cauliflower rice also work great. If you want to round out the meal, I like serving it with Ham Fried Rice, our Panda Express Chow Mein, Oven Roasted Green Beans, or Air Fryer Egg Rolls for an easy homemade takeout dinner.