Crockpot General Tso’s Chicken

I first made this crockpot General Tso’s chicken on a rainy weeknight when I wanted something sticky, savory, and hands-off. It’s a set-and-forget version of the takeout favorite: tender shredded chicken simmered in a sweet-tangy sauce that clings to every bite. Use it when you want a comforting family dinner without the fuss—especially handy on busy nights or when feeding picky eaters who love a little honey-sweet heat. If you enjoy slow-cooker chicken recipes, you might also like this roundup of best chicken crockpot recipes for more ideas.

Why you’ll love this dish

This recipe turns inexpensive chicken thighs into a sauce-heavy, restaurant-style favorite without deep frying or standing over a wok. It’s budget-friendly, kid-friendly (reduce the red pepper flakes for little ones), and forgiving—thighs stay moist even if the slow cooker runs long. It’s also a great make-ahead dish: flavor actually improves after a few hours.

“Comfort food with minimal effort—hands-off cooking but big on flavor. Perfect for weeknights.” — home cook review

One quick note: if you like creamy crockpot soups, the same low-and-slow convenience shows up in recipes like this creamy crockpot chicken gnocchi soup, which is another great set-it-and-forget-it meal.

How this recipe comes together

Before you start, here’s the process in plain terms so you know what to expect:

• Whisk a simple sauce of soy, honey, hoisin, vinegar, garlic, and ginger.
• Nestle chicken thighs in the crockpot, pour the sauce over, and cook low and slow until fork-tender.
• Shred the chicken, return it to the pot, and thicken the sauce with a cornstarch slurry.
• Serve hot over rice or vegetables.

This method keeps prep to about 10 minutes and most of the time is unattended cooking.

Gather these items

• 1.5 lbs boneless, skinless chicken thighs (thighs stay juicier than breasts)
• 1/4 cup soy sauce (use low-sodium if you prefer)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes (optional; add more if you like heat)
• Salt and pepper to taste
• Cooked rice or steamed vegetables for serving

Substitutions and notes:

• Soy sauce: tamari for gluten-free; coconut aminos for soy-free (flavor will be slightly different).
• Honey: use maple syrup for a vegan-ish version (though hoisin may contain honey in some brands).
• Cornstarch slurry: arrowroot is a fine gluten-free alternative.

Step-by-step instructions

1. Whisk the sauce: In a medium bowl combine soy sauce, honey, rice vinegar, hoisin, minced garlic, grated ginger, and red pepper flakes. Taste and adjust—add more honey for sweetness or more vinegar for brightness.
2. Arrange the chicken: Place the chicken thighs in the bottom of the crockpot in a single layer if possible. Season lightly with salt and pepper.
3. Add the sauce: Pour the prepared sauce evenly over the chicken.
4. Cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours. The chicken should be fork-tender and easily shred with two forks.
5. Shred the chicken: Remove the thighs to a cutting board or bowl and shred with two forks. Return the shredded chicken to the crockpot and stir to coat with sauce.
6. Thicken the sauce: Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the crockpot and turn the heat to high for a few minutes. Allow the sauce to bubble for 3–5 minutes until thickened. If the sauce isn’t thick enough, repeat with another small slurry.
7. Serve: Spoon the saucy shredded chicken over cooked rice or alongside steamed vegetables. Garnish with sliced green onions or sesame seeds if desired.

Best ways to enjoy it

• Serve over jasmine or brown rice to catch every bit of sauce.
• Toss with steamed broccoli, snap peas, or sautéed bok choy for a lower-carb plate.
• Make lettuce wraps with butter lettuce and shredded carrot for a lighter presentation.
• For a restaurant-style finish, sprinkle toasted sesame seeds and thinly sliced scallions over each serving.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Cool to room temperature before refrigerating, but don’t leave out more than 2 hours.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop over low-medium heat with a splash of water or chicken broth to loosen the sauce, or microwave in 30–45 second bursts, stirring between intervals. Ensure reheated chicken reaches 165°F (74°C).
• Safety: Always reheat only once and discard any leftovers that have been reheated previously.

Pro chef tips

• Use thighs for best texture — they’re more forgiving than breast and stay juicy in the crockpot.
• Don’t skip tasting the sauce before cooking; adjust honey/soy/vinegar to suit your palate. The crockpot will mellow flavors as it cooks.
• If the sauce seems watery after shredding, remove the lid for the last 30 minutes to reduce liquid before adding the slurry.
• For a glossy finish, add the cornstarch slurry slowly and allow it to fully bubble to activate thickening.
• Make extra sauce: double the sauce ingredients and freeze leftovers in an ice cube tray for quick boosts to future stir-fries.

I’ve also used the same low-and-slow mindset to simplify other weeknight meals — like this comforting creamy crockpot chicken gnocchi soup—it’s a great companion recipe when you’re planning a cozy menu.

Creative twists

• Spicy kick: Increase red pepper flakes or add 1–2 teaspoons sambal oelek to the sauce.
• Vegetarian option: Swap shredded tofu or cauliflower florets and reduce cook time; finish with the same slurry.
• Citrus lift: Stir in 1 teaspoon grated orange zest before serving for a bright note reminiscent of classic General Tso’s.
• Crunch top: Right before serving, top with toasted peanuts or fried shallots for texture contrast.

Your questions answered

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless chicken breasts, but reduce cooking time slightly and watch for dryness—remove from the crockpot as soon as they shred easily.

Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Total cook time is 2–3 hours on high or 4–6 hours on low.

Q: Is this gluten-free?
A: Not as written—regular soy sauce and some hoisin brands contain gluten. Use tamari or gluten-free soy sauce and check the hoisin label or swap for additional soy/tamari plus a touch of miso for depth.

Q: Can I double the recipe?
A: Yes, double it in a large slow cooker. Cooking time may increase slightly—cook until the chicken is fork-tender.

Q: How can I thicken the sauce without cornstarch?
A: Use arrowroot (same technique) or reduce the sauce by leaving the lid off for 20–30 minutes toward the end of cooking and then whisk in a small amount of mashed cooked potato or polenta to thicken.

Conclusion

If you want a dependable weeknight dinner that tastes like takeout but is made at home with better ingredients, this crockpot General Tso’s chicken delivers. For another slow-cooker take on the same dish, see the detailed version at Slow Cooker General Tso’s Chicken – Creme De La Crumb. If you’d like a different crockpot approach with simple pantry ingredients, check out the recipe at Crock Pot General Tso’s Chicken – Host The Toast.

General Tso's Chicken

A set-and-forget version of the takeout favorite, made with tender shredded chicken simmered in a sweet-tangy sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

For the sauce

• 1/4 cup soy sauce Use low-sodium if you prefer
• 1/4 cup honey Use maple syrup for a vegan-ish version
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce Check for gluten-free brands if needed
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes Add more if you like heat (optional)

For the chicken

• 1.5 lbs boneless, skinless chicken thighs Thighs stay juicier than breasts

For serving

• Salt and pepper to taste
• Cooked rice or steamed vegetables for serving

Method

 

Preparation

1. Whisk together soy sauce, honey, rice vinegar, hoisin, minced garlic, grated ginger, and red pepper flakes in a medium bowl. Taste and adjust to preference.
2. Arrange chicken thighs in the bottom of the crockpot, season lightly with salt and pepper.
3. Pour the prepared sauce evenly over the chicken.

Cooking

1. Cover and cook on low for 4–6 hours or on high for 2–3 hours until the chicken is fork-tender.
2. Remove the chicken, shred it with two forks, and return it to the crockpot.
3. For the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry and stir it into the crockpot.
4. Turn the heat to high and allow the sauce to bubble for 3–5 minutes until thickened.

Serving

1. Serve the saucy shredded chicken over cooked rice or steamed vegetables.
2. Garnish with sliced green onions or sesame seeds if desired.

Notes

Thighs are more forgiving than breast; taste the sauce before cooking to adjust flavors as needed. For a glossy finish, add slurry slowly and allow it to bubble fully.