Slow Cooker General Tso’s Chicken

Slow Cooker General Tso’s Chicken is a super easy meal with an amazing sweet and savory sauce with a little bit of heat! This is way better than takeout!
Slow Cooker General Tso's Chicken in a white bowl.
  (Picture update 4/22/17)

I made this recipe four years ago and the pictures weren’t doing it justice. We love asian inspired meals here at our family so of course this was one of the first recipes to make its debut on the blog. We have it quite often at our house and it is incredible. I love being able to make better than takeout right at home!

It was time to update the pictures on here and my family was reminded about how much we love it. Everyone devoured it including my youngest two year old.

Slow Cooker General Tso's Chicken in a slow cooker.

 You start by adding a simple breading to the outside and pan frying the edges for just a few minutes. This is an extra step that of course you don’t have to do, but I love the crispy edge and tender and juicy center by doing that extra step. If you want to just dump the chicken in with the sauce and let it do its thing you can as well.
Slow Cooker General Tso's Chicken with a wooden spoon.
The rich and dark sauce in this meal is incredible. It is sweet and savory with just a little bit of heat. I always have to hold out the red pepper flakes until the end just for my kiddos, but it has such incredible flavor. The sauce is thick on the chicken and it is perfect served over rice with some veggies.
I know this is a meal that your family is going to love! You will make it again and again.
Slow Cooker General Tso's Chicken over white rice.

Watch a video on how to make Slow Cooker General Tso’s Chicken here:

Slow Cooker General Tso's Chicken

4.77 from 34 votes
Prep Time 5 minutes
Cook Time 3 hours
Servings 5


Slow Cooker General Tso's Chicken is a super easy meal with an amazing sweet and savory sauce with a little bit of heat! This is way better than takeout!


  • 4 boneless skinless chicken breasts cut into one inch cubes
  • 1/4 cup cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 cup hoisin sauce
  • 2 T soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic minced
  • 3 Tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 tsp dry ginger
  • 1/2 tsp crushed red pepper more or less to liking
  • Optional garnish green onions, sesame seeds, additional red pepper flakes


  1. In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked throughout. Put in the bottom of a slow cooker.

  2. In a small mixing bowl [url:4]whisk[/url] together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker.
  3. Cook on low heat for 3-4 hours or until chicken is cooked throughout. *see note
  4. Serve over rice and garnish with green onions, sesame seeds and red pepper flakes if desired.

Recipe Notes

If you are cooking the chicken without browning in the skillet first, when chicken is finished cooking, remove the chicken and add 1 Tablespoon cornstarch to the sauce. Add the chicken back to the crockpot and cook for an additional 15 minutes until the sauce thickens up. Chicken could also take longer to cook, closer to 4 hours.

Nutrition Facts

Serves: 5

Calories312kcal (16%)Carbohydrates41g (14%)Protein21g (42%)Fat7g (11%)Saturated Fat3g (15%)Cholesterol59mg (20%)Sodium962mg (40%)Potassium419mg (12%)Fiber1g (4%)Sugar29g (32%)Vitamin A85IU (2%)Vitamin C1.7mg (2%)Calcium35mg (4%)Iron0.9mg (5%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic
 This was the old picture. Wasn’t too awful compared to some but I didn’t even spell Tso’s right! haha

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Holy cow this is so good!! Easy to make!! I am so excited to feed my family dinner! I couldn’t find this on your Instagram to make a post.

  2. 4 stars
    This was good but the hour i spent sauteing the chicken in batches for crispness was a wasted effort. Any crockpot I have ever used tends to steam as it cooks. That does not result in anything being crisp. If I were to make again I would do stovetop If I wanted crisp. Flavor was great though.

  3. This sounds wonderful! I’m adding is to my weekend menu. Only change, I have a thing go pineapple in my spicy Chinese dishes. Think I’ll add a can of minced or diced to the pot at the end. Thanks for the recipe!

  4. Would I be able to increase the general tso chicken to serve 20 which would increasing it by 4 or would it be too much liquid? Thank you

  5. I made your beef and broccoli in the crock pot yesterday. We loved it and would make it again. The directions we clear and easy and it tasted great.

  6. 5 stars
    I made this today for the first time! It was amazing! I used thighs instead of breasts and crisped them in the pan first with the oil and cornstarch. So great! Thank you!

      1. This was a very easy and tasty recipe. The only thing I will change next time is to use less sugar. Too sweet for me, otherwise a delicious dish. Thank you!

  7. Color me amazed. This recipe is amazing. It satisfied my guys whose favorite food in the whole world is General’s Chicken. Especially my son who was requiring “comfort” food. It passed every litmus test known to *this* family. My least favorite thing about making Chinese is having to whip everything together last minute. Not so with this! This recipe is a keeper. Exactly as is. I *never* do that.

  8. 5 stars
    Wow! I’m (also) usually not the type to leave a comment, but I had to thank you for this wonderful recipe! I did not have enough time to place it in the slow cooker, so I instead made it on the stove. I first browned the chicken and then added all the sauce and some water. It cooked for about an hour on low with lid on (really until the sauce became thick and water evaporated). It was amazing! Definitely better than take out. We served it with fried cauliflower rice and green beans! Making again today!

    1. 5 stars
      I also made this on the stove top. I spent longer browning the chicken to get it more crispy. When the chicken was browned on both sides I simply added the sauce mixture, covered the pot and turned the heat down. I did not add water. I heated the sauce, stirring frequently. I made the rice and 10 minutes later had a delicious meal.

  9. I did not have good results with this recipe. Flavors were excellent, but I put is on low ad went to the gym. It was really black when I returned, with no sauce! Needs more liquid to sustain it for 3 hours in slow cooker. I should have realized it but I just went on my merry way and spaced it!

    1. You are welcome to try adding vegetables. It will be soaking in all the sauce from the recipe if you like the flavor and texture on your vegetables. If you are going to do that I would recommend adding more sauce to the meat and vegetables so it still has enough to cover both. I would recommend cooking the vegetables away from the chicken and serving together at the end. Enjoy! XOXO

  10. 3 stars
    I had the same experience with this recipe as Renee. I cooked it for 4 hours and it was way too done and dry with no sauce left. I think next time I’ll either cook it on the stove or cook it for way less time and double the sauce.

    1. I made it on the stovetop. I just fried the chicken all the way and then added the sauce for about 7 minutes on low- medium heat and it all came together nicely and tasted great. Took an hour from start to finish.

  11. 5 stars
    I added fresh ginger root, peeled, and mashed fine, then put into sauce about 1/2 way thru. To the pot I added the ginger about 1 tablespoon, and some molasses, ( about 1/4 cup), to make it a bit tangy.

  12. 5 stars
    I made a quick and easy variation of this using the pressure cooker setting and no browning step, and it was awesome and tender. Lay boneless/skinless chicken legs (chopped into 2-3 pieces, no corn starch coating) on bottom of IP. Cover in the sauce. Cook on Hi pressure for 10-12mins (Breast would probably be 12mins?), with natural release. At end the sauce in the pot is quite runny so remove the chicken, put IP on saute to take the sauce to boil, remove 1/4 cup of the sauce and mix with 2Tbs corn starch and then whisk the slurry back into the sauce in the IP for a minute or two. Stir back in the chicken. Was great with cauliflower rice cooked with onion, garlic and a bell pepper.

  13. This was really yummy and toddlers loved it too. I wasn’t sure what crushed chilli was so used ground chilli (I’m Australian). Served with coconut rice and Asian broccoli.
    I only used one chicken breast and half the sauce as wasn’t sure i would like it but definitely making more next time and freezing it. Thanks for sharing!

  14. 5 stars
    Thank YOU for sharing…I LOVE everything…about THE RECIPE CRITIC….Recipes, weekly meal plans,photos, tips and the comments. BUT I love the community of people which you use to share with us…
    Could I please ask …..Is the Crockpot General Taos recipe…freezable???

    1. AWE! You are SO sweet! Thank you so much for all of your love and support! Yes, this does freeze well. I actually like to freeze the chicken individually on a sheet pan tray in the freezer. Then when it is frozen after an hour or so I will stick them in freezer bags or use my sealer and placed back in the freezer. Hope that helps! Thanks for following along with me!

      1. 5 stars
        I made this and I thought it was really good (Unfortunately a little too spicy for my husband). I want to make it ahead of time for a party. Are you freezing it with the sauce in the same freezer bag as the chicken? How do you recommend reheating? thank you.

        1. I would recommend freezing it before the sauce is added to it. Then after being baked you can add the sauce while they are warm. To reheat, stick in the oven and let them bake. Hope that helps!

  15. Hello…. This might be a silly question but how much do 4 chicken breast fillets weigh?? I have a tray of them at the moment and they weigh 2kg (4lbs)…. Seems a bit more than I anticipated?

  16. 5 stars
    I made this but I air fried the chicken. SO CRISPY and amazing and the best part is the chicken only took 4 minutes to cook. Then it was right into the pan to caramelize it into the sauce.

  17. I breaded this and it is cooking in my oven right now. I realize that I prepared way too much chicken for two. Do you know if it freezes well?

  18. I currently am making this and although it tastes AMAZING, I have added 3 tablespoons of corn starch and the sauce is still very runny! I put the chicken in raw and did not sauté the chicken. But I did take out the chicken once it was done and added cornstarch and it is still very runny. Any suggestions?

  19. 5 stars
    Very delicious. It’s a little time consuming but definitely worth it. Just make sure you plan ahead for the searing of the chicken in batches. Family favorite at our house!

  20. I’ve made this several time and keep meaning to leave a review. This is the best General Tso chicken recipe. It smells and tastes just like Chinese take away. I always double the sauce. I’ve made it twice on stove top, wicked easy- one pan. Today, I used the slow cooker to make ahead and it keeps it warm. I highly recommend this recipe!! It also freezes well, that is, if you happen to have any left =) I cook broccoli and other veggies separately, then add them while serving. Yumm!!!

  21. 5 stars
    This recipe turned out great! We loved it. I did one thing different. I added 7 dried Japones red chili peppers to the sauce before pouring the sauce over the chicken. We liked it so much that we will definitely be make it again, but we will be doubling the sauce volume. This recipe is EXCELLENT!! Thank you sooooooo much for sharing it!

  22. How long should it cook in the crockpot if I am using 16 pieces of chicken instead of 4 pieces of chicken. I need to feed 20 people for a function.

  23. Oh, my goodness! It was absolutely delicious! Followed recipe exactly (although it was done in about 2.5 hours…I browned the chicken just a little bit longer in the skillet) and it was heavenly! Making again this Sunday!

  24. 5 stars
    Sorry no picture, but I just want to say that I make many recipes that I get on the internet, but yours is the very first that I’m actually posting a comment on. I’ve looked at other recipes for General Tso’s chicken, but they had so many steps that I said forget thi Your recipe is absolutely so easy and simple and so amazingly delicious.. I only had chicken wings in my freezer, so I decided to make it with the wings. They turn out so very delicious. And the smell while they were cooking was heavenly. I allowed myself six wings, but It was much too good and I had to go back for two more. I served rice with it on the side as you suggested and made myself some coleslaw. Oh my. It doesn’t get any better than that. I have just subscribed for your recipes and I hope they are all as amazing and easy. Many many thanks.

  25. 5 stars
    OMG this is soooooo good. The sauce was so good, I’m happy I doubled it. I cut the sugar in half and it was plenty sweet. I will be making this again and again!

  26. 5 stars
    This was absolutely delicious! I made it after looking at all reviews and reduced brown sugar to half of what it called for to make. My husband loved it and I took it to some friends who were recovering from Covid and they loved it too. I made my own fried rice recipe to go along with it and Asian cole slaw. Leftovers tonight! Yummy! Thank you for sharing!

  27. 4 stars
    This recipe was delicious! The sauce was very sweet so next time I will probably reduce the amount of brown sugar in the recipe. Aside from that, everything went well and tasted great.

  28. 5 stars
    I made this today. It is sooooo good! It’s definitely going into rotation. This is the closest I’ve ever had to the Chinese takeaway and it’s not deep fried. Thanks for sharing this recipe.

  29. This was a hit with my picky eaters. I did doubled the sauce but only used 1/2 cup of brown sugar however still came out too sweet for me so next time I will use less oh and also cooked it on the stove top. This will for sure go into the rotation. Thank you so much.

  30. 4 stars
    This was generally tasty (no pun intended!). I used the stovetop method and think that’s a far better way to do it…the chicken would be dead twice over if you cooked it for 4 hours in a slow cooker! I did attempt to brown the chicken before adding the sauce, but it didn’t really work out so well…and I didn’t want to overcook it. Next time, I might try using butter with the oil to get more of a browning effect. The sauce was a little sweet for me, so I will reduce the brown sugar next time. I stir fried some veggies on the side, did all the sauce and two chicken breasts, and it was fantastic for two people (plus a lunch the next day).

  31. I made this for dinner yesterday for my family, absolutely delicious! Better than the Chinese restaurant, everyone LOVED it! But, I made it on the stovetop instead as I didn’t have time to use the crock pot. I cooked the chicken in batches not crowding the pan, let drain while I boiled the sauce in another pot, then added the chicken back into the pan that I fried in, poured some juice over it & added some steamed broccoli & let boil for 2 -3 mins. Served over rice with scallions & extra sauce on the side. YUM! 🙂 Great Recipe, thanks for sharing!!!

  32. I posted the last comment but forgot to rate it, I noticed it when I hit Post comment! 🙁 So I tried to hit the stars before it posted but think I missed it! But definitely a 5 star recipe! 🙂

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