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
- 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
- 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
- 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.
Recipe adapted from Favorite Family Recipes.
We absolutely love this recipe!! I did, however, double the sauce. We like the extra sauce mixed in with rice 🙂
I adapted this recipe for the stove if anyone is interested: I made the sauce, minus the water, added a teaspoon of sesame oil and a teaspoon of minced fresh ginger. I cut the chicken into pretty small pieces so it would cook quickly. I dredged the chicken in a whisked egg before the corn starch and fried it on the stove over medium-high heat to golden brown. Then drained it on paper towels while I gave the sauce 5 mins over medium high to boil and thicken, I tossed in some veggies (carrots, broccoli, green beans) that I briefly cooked in the microwave. I only added the chicken and some toasted sesame seeds right before serving to keep the coating crispy.
It was amazing, I definitely recommend it if you want the chicken to stay crispy! The sauce is thick and has an amazing sweet/salty/savory quality that is exactly what I look for in Chinese food! I also scaled it down to one person serving my making a quarter recipe. Fridge to dishes took less than an hour!
Also I cooked the udon noodles in 1tsp sesame oil.
Now you must share with us a recipe for Tangerine Chicken!! PLEASE?
I cooked all of this on the stove top. I added veggies and udon noodles, cooked in the same pan as the chicken. When the udon noodles were done I added the chicken and veggies back to the pan then poured the sauce over all. It was delicious and not mushy at all. My hubs asked that I save the recipe so I can make it again!
I made the sauce as directed, but used cooked, frozen popcorn chicken. Poured the sauce over the chicken at the very end and served it over rice with stir fry vegetables. Sauce seemed very spicy by itself but it was great with chicken, rice, and vegetables. Family said it was a keeper.
The popco chi is a great idea!