Easy Crockpot General Tso’s Chicken
I first tried this Easy Crockpot General Tso’s Chicken on a rainy weeknight and it instantly became a go-to. Tender shredded chicken, sticky-sweet sauce, and a handful of veggies — all cooked hands-off in the slow cooker. It’s perfect when you want takeout flavor without the delivery wait, and you can toss it on rice for a quick family dinner. For another slow-cooked favorite you can prep similarly, check this crockpot General Tso’s Chicken guide for inspiration.
Why you’ll love this dish
This recipe delivers all the punchy, saucy flavor of General Tso’s with very little fuss. The slow cooker keeps the chicken juicy while the cornstarch helps the sauce thicken without extra steps. It’s budget-friendly (thighs stretch a long way), family-friendly (kids often love the sweet-savory profile), and ideal for busy weeknights or meal-prep lunches.
"Hands-off, family-approved, and tastes like takeout — but better." — a regular at my dinner table
If you like simple slow-cooker dinners, pair this one with other easy braises like my easy crockpot white chicken chili for variety during the week.
How this recipe comes together
This is a straightforward, three-part process so you know what to expect before you start:
- Layer the chicken in the slow cooker to cook evenly.
- Whisk the sauce with garlic, soy, and cornstarch, then pour it over the chicken to infuse flavor and thicken as it cooks.
- Add quick-cooking veg on top, shred the chicken at the end, and toss everything together so the sauce clings to the meat.
If you prefer a different sauce base, the same technique works well with other marinades — I use the same method for a tangy balsamic slow-cooker chicken that cooks just as hands-off.
What you’ll need
- 1.5 lbs boneless, skinless chicken thighs (thighs stay moist; breasts will work if you prefer)
- 1 cup General Tso’s sauce (store-bought or homemade)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 cup broccoli florets
- 1 cup bell peppers, sliced (mix colors for visual appeal)
- 1 onion, sliced
- Cooked rice, for serving
- Sesame seeds, for garnish
Notes and substitutions:
- Use low-sodium soy sauce to control salt. For a gluten-free version, use tamari and check the General Tso’s sauce ingredients.
- If you like more heat, add a teaspoon of chili garlic sauce or red pepper flakes.
Directions to follow
- Place the chicken thighs in an even layer in the bottom of the slow cooker.
- In a bowl, whisk the General Tso’s sauce, soy sauce, minced garlic, and cornstarch until smooth.
- Pour the sauce over the chicken, turning pieces once to coat evenly.
- Scatter the broccoli, sliced bell peppers, and onion on top of the sauced chicken.
- Cover and cook: low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through (165°F internal).
- Shred the chicken directly in the slow cooker using two forks, then stir to coat the meat with the sauce and vegetables.
- Serve the saucy chicken over hot rice and sprinkle with sesame seeds.
For a slightly thicker glaze, remove the lid in the last 30 minutes of cooking to let some steam escape. If you want a crispier finish, transfer portions to a hot skillet and sear briefly before serving — a trick I borrowed from my pulled-chicken technique in the best crockpot BBQ chicken recipe.
What to serve it with
- Classic: steamed jasmine or short-grain rice to soak up the sauce.
- Veg-forward: serve on cauliflower rice or alongside a simple cucumber salad for freshness.
- Extras: top with sliced scallions, toasted sesame seeds, or a drizzle of sesame oil.
- Sides: pickled vegetables, egg rolls, or a quick miso soup pair well for a fuller meal.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium heat or microwave in short bursts, stirring between intervals. Add a splash of water or soy sauce if the sauce has tightened up.
- Safety: Reheat to an internal temperature of 165°F. Don’t leave perishable food out over two hours to avoid bacterial growth.
Pro chef tips
- Browning: For extra depth, sear thighs quickly in a hot pan before slow cooking — not necessary but adds caramelized flavor.
- Veg timing: If you prefer crunchier vegetables, add broccoli and peppers in the last hour of cooking.
- Sauce consistency: Cornstarch does double duty here — it helps the sauce cling and thicken as it heats slowly. If sauce is thin after cooking, remove 1/4 cup liquid, whisk with 1 tsp cornstarch, stir back in, and cook uncovered for 10–15 minutes.
- Even cooking: Try to choose chicken pieces of similar size or halve large thighs so everything finishes at the same time.
Creative twists
- Spicy honey General Tso’s: Add 1–2 tbsp honey and 1 tsp sriracha for a sweet-heat combo.
- Vegetarian swap: Use firm tofu, pressed and cubed, adding it in the last 2 hours on low so it doesn’t break apart.
- Peanut twist: Stir in 2 tbsp peanut butter to the sauce for a nutty depth (adjust soy and sweetness to taste).
- Grain swap: Serve over brown rice, farro, or noodles (lo mein-style) for different textures.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts will work, but they can dry out more easily in long cooks. Reduce the low setting to about 4–6 hours and check for 165°F internal temperature.
Q: Do I need to thicken the sauce with cornstarch?
A: Cornstarch helps the sauce cling and creates that glossy finish. If you prefer, omit it and thicken the sauce after shredding by cooking uncovered or stirring in a slurry near the end.
Q: Can I make this ahead for a party?
A: Absolutely. Cook the chicken a day ahead, refrigerate, then rewarm slowly in a covered pan. Add fresh sesame seeds and scallions right before serving for the best presentation.
Q: Is it safe to shred the chicken in the slow cooker?
A: Yes — shredding right in the pot minimizes mess and keeps juices in the sauce. Use two forks, check the temperature, and stir well so everything is evenly coated.
Q: How do I make this gluten-free?
A: Use tamari or another gluten-free soy sauce and verify your General Tso’s sauce is gluten-free or make a homemade version with rice vinegar, sugar, tamari, and cornstarch.
Conclusion
This Easy Crockpot General Tso’s Chicken is an ideal weeknight shortcut that still feels special on the plate. It’s hands-off, adaptable, and scales well for leftovers. For other slow-cooker takes on this classic, see this flavorful Slow Cooker General Tso’s Chicken – Creme De La Crumb and this cozy version at Crock Pot General Tso’s Chicken – Host The Toast.
General Tso's Chicken
Ingredients
Method
- Place the chicken thighs in an even layer in the bottom of the slow cooker.
- In a bowl, whisk the General Tso’s sauce, soy sauce, minced garlic, and cornstarch until smooth.
- Pour the sauce over the chicken, turning pieces once to coat evenly.
- Scatter the broccoli, sliced bell peppers, and onion on top of the sauced chicken.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through (165°F internal).
- Shred the chicken directly in the slow cooker using two forks, then stir to coat the meat with the sauce and vegetables.
- Serve the saucy chicken over hot rice and sprinkle with sesame seeds.
