Crockpot General Tso’s Chicken

A simple, hands-off slow-cooked dish featuring juicy chicken thighs in a sticky honey-hoisin sauce, perfect for weeknight dinners.

Prep Time 10

Cook Time 6

Total Time 6 10

Serving Size servings

1.5 lbs boneless, skinless chicken thighs Use thighs for juiciness; breasts work if you prefer leaner meat
1/4 cup soy sauce Use low-sodium to control salt
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons hoisin sauce Substitute extra soy + a little brown sugar if unavailable
2 cloves garlic, minced
1 teaspoon fresh ginger, grated or 1/4 tsp ground ginger
1 tablespoon cornstarch for slurry; arrowroot works for gluten-free
1/4 teaspoon red pepper flakes optional — increase for more heat
Salt and pepper to taste

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, hoisin, minced garlic, grated ginger, and red pepper flakes. Taste and adjust: add a pinch of salt or a touch more honey if you like it sweeter.
Place the chicken thighs in the bottom of your crockpot in a single layer. Pour the sauce evenly over the chicken.

Cover and cook on low for 4–6 hours or on high for 2–3 hours. The chicken should be fork-tender and reach an internal temperature of at least 165°F (74°C).
Remove the thighs, shred them with two forks, then return the shredded meat to the crockpot and stir to coat in the sauce.
In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a smooth slurry. Stir the slurry into the sauce in the crockpot.
Let the sauce bubble for 3–5 minutes until it thickens; if it’s not thick enough, repeat with another 1 teaspoon cornstarch mixed into water.
Serve hot over rice or steamed vegetables.

Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Always reheat until steaming hot.