General Tso's Chicken
This Easy Crockpot General Tso's Chicken recipe transforms simple ingredients into a savory, sticky dinner with minimal effort. Perfect for busy weeknights, it delivers delicious takeout flavors right at home.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs Thighs stay juicier than breasts.
- 1 cup General Tso’s sauce Store-bought or homemade.
- 2 tablespoons soy sauce Use low-sodium if preferred.
- 2 cloves garlic, minced
- 1 tablespoon cornstarch For thickening.
For the Vegetables
- 1 cup broccoli florets
- 1 cup bell peppers, sliced Mix colors for brightness.
- 1 medium onion, sliced
For Serving
- Cooked rice for serving
- Sesame seeds for garnish
Instructions
Preparation
- Place the chicken thighs in the bottom of the slow cooker in an even layer.
- In a bowl, whisk together the General Tso’s sauce, soy sauce, minced garlic, and cornstarch until smooth.
- Pour the sauce mixture over the chicken, turning pieces once so they’re coated.
- Scatter the broccoli florets, sliced bell peppers, and sliced onion on top of the sauced chicken.
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken reaches 165°F and is tender enough to shred.
- Turn off the cooker and shred the chicken with two forks in the pot, stirring to coat the meat in sauce.
- If the sauce is too thin, lift the lid for 10–15 minutes to reduce, or transfer a small amount to a saucepan and simmer.
Serving
- Serve the shredded General Tso’s chicken over hot cooked rice and sprinkle with sesame seeds.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, warm gently in a skillet or microwave. Thaw frozen portions overnight in the fridge before reheating.