Slow Cooker General Tso’s Chicken
General Tso’s Chicken is one of the most beloved dishes in Chinese-American cuisine, known for its crispy chicken coated in a bold, tangy-sweet, and slightly spicy sauce.
This slow cooker version takes that restaurant favorite and transforms it into a comforting, homemade meal that’s both easier and lighter. By gently simmering the chicken in a rich sauce infused with garlic, ginger, and just the right amount of heat, the flavors meld together beautifully while the meat becomes tender and juicy.
Served over steamed rice and finished with sesame seeds and green onions, this dish strikes the perfect balance between convenience and indulgence—bringing a takeout classic straight to your table with wholesome, homemade warmth.
Why People Will Love Slow Cooker General Tso’s Chicken:
Takeout made at home – captures the bold, tangy-sweet flavors of the restaurant classic without leaving your kitchen.
Slow-cooked tenderness – the chicken becomes juicy and flavorful as it gently simmers in the sauce, soaking up every layer of spice and sweetness.
Balanced flavors – a perfect harmony of savory soy notes, garlicky depth, gingery warmth, sweetness from brown sugar, and a gentle kick of heat from red pepper flakes.
Effortless cooking – the slow cooker does most of the work, making it ideal for busy weeknights or when you want a stress-free meal.
Healthier than takeout – made with fresh ingredients, less oil, and no deep frying, it’s a lighter version of the beloved classic.
Customizable heat and sweetness – you can adjust the spice level or sugar to match your taste, making it family-friendly or bold and fiery.
Beautiful presentation – finished with sesame seeds and green onions, it looks just as inviting as it tastes.
Key Ingredients:
Chicken breasts – tender and lean, they soak up the sauce as they cook slowly, becoming juicy and flavorful without the heaviness of fried versions.
Cornstarch – lightly coats the chicken, giving it structure and helping the sauce cling beautifully to every bite.
Garlic and ginger – the aromatic heart of the dish, adding warmth, depth, and a distinctly Asian character to the sauce.
Black bean sauce & hoisin sauce – the backbone of umami in this recipe, combining savory richness with a touch of sweetness that defines General Tso’s flavor.
Rice vinegar – balances the sweetness with a gentle tang, keeping the sauce lively and bright.
Dark brown sugar – adds depth and caramel notes, creating that signature glossy, sticky texture.
Red pepper flakes – bring a subtle heat, allowing you to control the spice level while keeping the sauce bold and exciting.
Sesame seeds & green onions – the finishing touch, adding crunch, freshness, and visual appeal.
Expert Tips:
Sear lightly but don’t overcook – When browning the chicken, just aim for a light golden crust. Don’t cook it through in the skillet—the slow cooker will finish the job and keep it juicy.
Balance the sauce early and late – Mix the sauce before pouring it in, but always taste toward the end of cooking. Adjust sweetness with a little extra brown sugar or brightness with a splash of vinegar to match your preference.
Use chicken thighs for extra richness – While chicken breasts are lean and tender, boneless chicken thighs hold moisture even better and give the dish a deeper, richer flavor.
Thicken the sauce if needed – If the sauce is thinner than you’d like after cooking, remove the chicken, whisk in a cornstarch slurry (1 tsp cornstarch + 2 tsp water), and let it simmer in the slow cooker on HIGH for 10 minutes before returning the chicken.
Don’t skip the aromatics – Garlic and ginger are the backbone of the flavor. Use fresh whenever possible, and slightly increase if you prefer a bolder taste.
Garnish generously – Fresh green onions and sesame seeds add more than looks; they provide crunch, freshness, and the final “restaurant-style” polish.
Serve immediately over hot rice – This dish is best enjoyed while the sauce is glossy and the chicken is tender. Pairing it with freshly steamed rice helps absorb all the rich flavors.
Slow Cooker General Tso’s Chicken
Ingredients
4 boneless chicken breasts, sliced into small pieces
½ cup cornstarch
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons vegetable oil
½ cup chicken broth
¼ cup black bean sauce
¼ cup rice vinegar
2 teaspoons hoisin sauce
2 tablespoons dark brown sugar
2 tablespoons minced garlic
1 teaspoon minced ginger
1 ½ teaspoons red pepper flakes
Sliced green onions (for garnish)
Sesame seeds (for garnish)
Instructions
Step 1: Coat the Chicken
Place the sliced chicken breasts in a large bowl. Add the cornstarch, salt, and pepper, tossing until the chicken is evenly coated.
Step 2: Brown the Chicken
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook for 3–5 minutes, just until lightly browned. Transfer the chicken to the slow cooker.
Step 3: Mix the Sauce
In a medium bowl, whisk together the chicken broth, black bean sauce, rice vinegar, hoisin sauce, brown sugar, garlic, ginger, and red pepper flakes until smooth and well combined.
Step 4: Slow Cook
Pour the sauce over the chicken in the slow cooker, stirring to coat evenly. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is fully cooked and tender.
Step 5: Finish and Serve
Serve the chicken hot over steamed rice. Garnish with sliced green onions and sesame seeds for extra flavor and a beautiful finish.
Important Notes When Making Slow Cooker General Tso’s Chicken:
Chicken choice matters – Breasts give a leaner result, while thighs provide richer flavor and more tenderness. Either works, but your choice will shape the texture of the final dish.
Cornstarch is more than coating – It not only gives the chicken a light crust when seared but also helps the sauce cling to each piece, creating that signature glossy finish.
Sauce balance is delicate – The harmony of sweet, savory, tangy, and spicy is what makes this dish beloved. Always taste the sauce near the end and adjust with a splash of vinegar, extra sugar, or more chili flakes depending on your preference.
Slow cooking is forgiving, but not endless – Overcooking chicken, even in a slow cooker, can lead to dryness. Stick to the recommended time (2 hours on HIGH or 4 hours on LOW).
Fresh aromatics elevate the dish – Minced garlic and ginger add fragrance and complexity that powdered alternatives can’t replicate. Fresh is best here.
Finish with texture and color – Sesame seeds and sliced green onions aren’t just garnish; they provide crunch, freshness, and brightness that balance the richness of the sauce.
Serve immediately for best quality – The sauce is at its peak when glossy and hot. Leftovers are delicious, but the just-cooked dish has unmatched vibrancy.
How to Enjoy Slow Cooker General Tso’s Chicken After Cooking
Let it rest briefly
Once the cooking cycle is finished, allow the chicken to sit in the sauce for 5–10 minutes before serving. This helps the meat reabsorb juices and ensures every bite is tender and flavorful.
Serve over the right base
The sauce is rich and bold, so pair it with steamed jasmine or basmati rice to balance and soak up the flavors. For a lighter option, serve with cauliflower rice or steamed vegetables.
Garnish for freshness
Sprinkle with sliced green onions and sesame seeds right before serving. These add texture, color, and a fresh contrast to the deep, savory sauce.
Balance the meal with sides
Pair with simple stir-fried vegetables, steamed broccoli, bok choy, or a crisp cucumber salad to lighten the richness of the chicken.
Customize spice and sweetness
At the table, offer extra chili flakes, chili oil, or even a drizzle of honey. This allows each person to fine-tune the heat and sweetness to their own taste.
Make it part of a family-style spread
Place the slow cooker insert or serving dish on the table alongside rice and sides. Let everyone serve themselves—this dish shines in a shared, communal setting.
Reheat with care
Leftovers keep well in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.
Nutrition Information:
Per serving (about 1 cup chicken with sauce, no rice, assuming 6 servings) for Slow Cooker General Tso’s Chicken:
Calories: 285 kcal | Total Fat: 7.6 g | Saturated Fat: 1.4 g | Monounsaturated Fat: 3.2 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 72 mg | Sodium: 810–950 mg (depending on sauces used) | Total Carbohydrates: 21 g | Dietary Fiber: 1.2 g | Sugars: 10.5 g | Protein: 31 g
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work beautifully. They stay more tender and juicy in the slow cooker, though the dish will have slightly higher fat content.
How spicy is this recipe?
It has a gentle heat from the red pepper flakes. For milder heat, reduce the flakes or omit them. For more spice, add extra flakes, a dash of chili paste, or sriracha.
Can I make this recipe ahead of time?
Absolutely. You can prepare the sauce the night before and refrigerate it. You can also cook the full dish, then store leftovers in the fridge for 3–4 days. The flavors often deepen overnight.
How do I thicken the sauce if it’s too runny?
If the sauce feels thin after cooking, whisk 1 teaspoon of cornstarch with 2 teaspoons of water, stir it into the slow cooker, and cook on HIGH for 5–10 minutes until thickened.
What should I serve with General Tso’s Chicken?
Steamed jasmine or basmati rice is the classic choice. It also pairs well with noodles, cauliflower rice, or stir-fried vegetables like broccoli, bok choy, or snap peas.
Do I really need to brown the chicken before adding it to the slow cooker?
Yes, searing the chicken first helps lock in flavor, adds color, and prevents it from turning mushy. It’s a quick step that makes a big difference in the final dish.
Can I skip the cornstarch coating?
It’s not recommended. The cornstarch gives the chicken a light crust and helps the sauce cling better. Without it, the texture and sauce consistency won’t be the same.
Should I cook on HIGH or LOW for the best results?
Both work, but LOW (4 hours) is preferred because it allows the flavors to meld gradually and keeps the chicken more tender. HIGH (2 hours) is fine if you’re short on time.
How can I adjust the sauce while it’s cooking?
Taste the sauce about 30 minutes before it’s done. If it’s too salty, add a splash of water or broth. If too sweet, balance with rice vinegar. If too mild, stir in extra chili flakes or sriracha.
What if the sauce is too thin at the end?
Remove the chicken, whisk in a cornstarch slurry (1 tsp cornstarch + 2 tsp water), and cook the sauce on HIGH for 5–10 minutes until thickened. Return the chicken, stir, and serve.