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Crockpot General Tso's Chicken served over steamed white rice topped with sesame seeds and green onions

Crockpot General Tso's Chicken

A bold, saucy slow cooker version of the takeout classic made with tender chicken thighs in a thick, glossy sweet and spicy sauce.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch cubes
  • 0.25 cup hoisin sauce
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup rice vinegar
  • 3 tbsp granulated sugar
  • 2 garlic cloves minced
  • 1 tsp red pepper flakes reduce to 1/2 tsp for milder heat
  • 2 tbsp cornstarch
  • 0.25 cup cold water for cornstarch slurry

Equipment

  • Slow cooker
  • Small mixing bowl
  • Whisk

Method
 

  1. Add the cubed chicken thighs to your slow cooker. Pour in the hoisin sauce, soy sauce, rice vinegar, and sugar. Add the minced garlic and red pepper flakes and stir until the chicken is fully coated.
  2. Cover and cook on LOW for 4 hours. Do not lift the lid during cooking.
  3. At the 3.5-hour mark, whisk together the cornstarch and cold water in a small bowl until completely smooth with no lumps.
  4. Stir the cornstarch slurry evenly into the slow cooker. Replace the lid and cook for the remaining 30 minutes until the sauce is thick, glossy, and coats the back of a spoon.
  5. Give everything a gentle stir and serve immediately over steamed white rice. Garnish with sesame seeds and sliced green onions if desired.

Notes

For best results, use chicken thighs rather than breasts as they stay juicier during slow cooking. Leftovers keep well in the fridge for up to 4 days and freeze for up to 3 months.