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.
I have made this twice and it is good. I made the following changes that, for my family’s tastes, worked nicely. I didn’t use any salt in the flour mixture used to coat the chicken for frying. And in the sauce, I cut the soy sauce back to 2 Tbsp and the vinegar back to 3 Tbsp. I increased the water to 3 Tbsp. I pan fried the cut up and “starched” chicken and then set it aside to drain on paper towels. I poured off excess oil from the skillet (leaving the fryin’s) and returned the chicken to the pan adding the sauce. Over medium heat, I reduced the sauce while gently folding over the “nuggets” in the reduction until they were coated. So-o-o-o-o good !
i am making this for dinner hope it is as good as it looks
do you have a sweet and sour sauce
Hi Brenda! You could use the sauce from my favorite Sweet & Sour Chicken recipe!
This general Tao’s chicken recipe is awesome. It came out so delicious. It my oldest son’s favorite and he is coming to visit this weekend. I can’t wait to make it for him. Thanks so much for this recipe.
I must try this. I do buy a frozen version and love it. So……..will give this a go. Do you do a chicken curry?
I adore curry and would like to find one like the English Chinese curry (that I doubt is Chinese) have never found anything like it in the States
Janice
Tiffany, am wondering about the green onions (in the photos}. You did not list them in the ingredients, so I am interested at what point you added them. They do not look cooked, so my guess is that you added them just before serving.
I love the recipe!
Hi George, Yep I added them just before serving – I do that with a lot of my Asian style dishes for color and flavor! 🙂