An easy slow cooker version of the family favorite General Tso’s chicken and it’s soooo much better than takeout!
Okay, first things first. I worked as a waitress in a Chinese restaurant for 3 years in high school and we had this chicken dish on the menu. It was called General Tsao’s Chicken. But in all of my Asian food eating experience, I always see it spelled General “Tso’s” Chicken – – – > no “a” involved in the Tso part. So my waitressing past wants me to spell it General Tsao, but for the sake of everyone else on the planet who is going to see this recipe, I am spelling it without the “a”, just so we can all be on the same page her.
In all reality, I’m still confused about how it is supposed to be spelled.
But I’ve eaten a LOT of General Tso’s chicken in my day. It’s easily in my top 5 favorite Chinese dishes. Kung Pao, a natural favorite. Tangerine Chicken, oh my gash I could eat it all day. And Cantonese Flat Noodles, with char sil. Mmmmmmmmm. Oh heaven my mouth is watering. I need Chinese food!!!!!
Okay, sorry. Got a little carried away there for a second.
Like I said, I’ve had a lot of General Tso’s chicken and this slow cooker version is one of the best I’ve ever tasted! I absolutely love that it’s made in a crockpot, so incredibly easy and extra flavorful because it gets to marinate for a while. Just 15 minutes prep before you toss this in the slow cooker and then you just let it goooooooo (yes, like Frozen. I’m a Disney buff.) A few hours later you’ve got dinner on the table the whole family will LOVE! You just can’t beat this kind of flavor and minimal prep.
What people are saying about this Slow Cooker General Tso’s Chicken
“I have made this twice and it is good. I made the following changes that, for my family’s tastes, worked nicely…So-o-o-o-o good !” – Mike
“This was a super flavorful addictive dish! I did not do it in the crock pot because my morning was super busy but I was able to whip this up while my rice cooked. I loved that is was super quick and so delicious. Where I live overseas there are not many Chinese restaurants but I crave Chinese all the time so this was a winner. I am looking forward to trying your other Chinese dishes as well! I shared this on my fb page and then it was shared multiple times by my friends.” – Grace
“What a great recipe!! I have shared this recipe with a few girl friends and the reviews are awesome.. easy, flavourful and crazy delicious..great stuff :)” – Wendy
“This was a super flavorful addictive dish! I did not do it in the crock pot because my morning was super busy but I was able to whip this up while my rice cooked. I loved that is was super quick and so delicious. Where I live overseas there are not many Chinese restaurants but I crave Chinese all the time so this was a winner. I am looking forward to trying your other Chinese dishes as well! I shared this on my fb page and then it was shared multiple times by my friends.” – Kalia
Slow Cooker General Tso’s Chicken
Ingredients
- 3 large boneless skinless chicken breasts - (about 2 pounds), chopped into bite size pieces
- 2 tablespoons oil
- 1 cup corn starch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
Sauce
- 4 tablespoons hoisin sauce - (can be found in the Asian section at most markets)
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoons minced garlic
- 2 tablespoons water
- 1 teaspoon crushed red pepper flakes
- steamed or fried rice for serving
Instructions
- Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.
- Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken.
- Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that’s okay)
- In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.
- Immediately before serving, Add remaining sauce to the crockpot and stir gently. Serve with rice.
Notes
Nutrition
Recipe adapted from Favorite Family Recipes.
this is absolutely delish. But it only needs to stay in slow cooker for about 2 hours. Or the chicken will be dry! After frying it, it’s practically cooked. So it doesn’t need much time in there because it’s small peices. Very yummy . But chicken can’t stay that long . Especially small peices .
This was really delicious but too much pepper for me, so I plan to either cut the amount next time or use cayenne. I too doubled the batch because it wasn’t enough.
The sauce was delicious, but the texture of the chicken was very dry. I’m surprised nobody else in these comments has that complaint. 4 hours in a crockpot for chicken breast chunks is a very long time, and I think all the moisture in the chicken went into the sauce. This is our first foray into freezer meals, and we’ve got several more bags of this in our freezer. I’m wondering if next time we should just put it all into a wok or sautee pan and cook it for way less time. Any thoughts?
Made this for some friends the other night. We all agreed it was a definite hit. Hardest part was cutting the chicken up. Made the decision to cook in on the stove instead of the crock pot. Chicken turned out great. Doubled the sauce recipe. Had lots left over, but not dry at all. I would HIGHLY recommend making this.
I also double the sauce and cooked it on top of the stove rather than the crockpot. I had a small piece of fresh ginger left from another recipe about a tablespoon and a half and mints that up and put it in there too turned out wonderful!… Meant to say minced up the ginger!