A simple and delicious recipe for Slow Cooker General Tso’s Chicken that is perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:2-3 hours on LOW or 1.5-2 hours on HIGH
Total Time:2 hours 15 minutes to 3 hours 15 minutes
Yield:4-6 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
2 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
¼ cup cornstarch
2 tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
½ cup low-sodium soy sauce
¼ cup hoisin sauce
¼ cup honey
3 tablespoons rice vinegar
2 tablespoons brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon tomato paste
1 teaspoon sesame oil
½ teaspoon red pepper flakes, or to taste
¼ cup chicken broth
1 tablespoon cornstarch (for thickening)
2 tablespoons cold water (for thickening)
2 green onions, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Additional red pepper flakes (optional, for garnish)
Instructions
Prepare the chicken. Pat the chicken pieces dry with paper towels. Season lightly with salt and black pepper, then toss with ¼ cup cornstarch until evenly coated.
Brown the chicken (optional). Heat the vegetable oil in a skillet over medium-high heat. Brown the chicken in batches for 2–3 minutes per side. It does not need to cook through at this stage. This step adds flavor and improves the texture.
Make the sauce. In a bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, brown sugar, garlic, ginger, tomato paste, sesame oil, red pepper flakes, and chicken broth.
Transfer to the slow cooker. Place the chicken in the slow cooker and pour the sauce over it. Stir gently to coat all the pieces.
Slow cook. Cover and cook on LOW for 2–3 hours or HIGH for 1½–2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F. Timing varies by slow cooker and the size of the chicken pieces.
Thicken the sauce. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water. Stir the slurry into the slow cooker sauce.
Finish cooking. Cover and cook on HIGH for another 10–15 minutes, stirring gently once, until the sauce becomes glossy and thick enough to coat the chicken.
Garnish and serve. Sprinkle with sliced green onions, sesame seeds, and extra red pepper flakes if desired. Serve hot.
Notes
Use chicken thighs: They tend to stay juicier during slow cooking than chicken breasts.
Don’t overcook: Small chicken pieces cook relatively quickly, so check for doneness early.
Adjust the sweetness: Reduce the brown sugar or honey slightly if you prefer a less-sweet sauce.
Control the heat: Use fewer red pepper flakes for a milder flavor or add more for extra spice.
Want a crispier texture? Spread the cooked chicken on a baking sheet and broil for 2–3 minutes, watching carefully, before tossing it back in the thickened sauce.