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Crockpot General Tso's Chicken with tender chicken pieces and vibrant sauce

General Tso's Chicken

A set-and-forget version of the takeout favorite, made with tender shredded chicken simmered in a sweet-tangy sauce.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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.