Slow Cooker General Tso’s Chicken

General Tso’s Chicken is a bold interplay of savory, sweet, and spicy—juicy morsels of chicken drenched in a glossy, flavor-packed glaze. To craft this signature comfort dish, I rely on a handful of potent components:

Chicken thighs for melt-in-your-mouth tenderness
Soy sauce for umami richness
Brown sugar for caramelized sweetness
Ginger and garlic for punchy aromatics
Red pepper flakes for a lingering heat

Selecting the Best Ingredients

The secret to unforgettable flavor lies in quality selection. Here’s how I curate the finest ingredients for my slow-cooked masterpiece:

Chicken: Boneless, skinless thighs are my go-to. They’re juicier and richer than breasts. I select pieces that are plump, moist, and blush with a natural pink tone.
Soy Sauce: I lean toward a low-sodium variant to keep salt in check. Brands with deep, earthy umami flavor win every time.
Fresh Aromatics: Crisp ginger with taut skin and firm garlic cloves are non-negotiables. They elevate the aroma and depth.
Red Pepper Flakes: I avoid powdered varieties and opt for true crushed flakes—they offer both texture and a fiercer kick.

Ingredients

2 lbs boneless skinless chicken thighs
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
2 tbsp cornstarch
1 tbsp sesame oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp red pepper flakes (adjust to preference)
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

Marinating the Chicken

Flavor begins with a good soak. Here’s how I infuse the chicken with depth:

In a large mixing bowl, I whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. The chicken thighs dive into this savory bath, coated thoroughly to ensure no flavor is missed. Covered and chilled, they marinate for at least 30 minutes—or better yet, overnight.

Slow Cooking

Once marinated, the real magic begins:

I transfer both the chicken and its marinade into the slow cooker. Covered and left on low for 6–7 hours or high for 3–4 hours, the chicken slowly transforms—absorbing every nuance and becoming beautifully tender.

Thickening the Sauce

When the chicken is cooked, it’s time for that luscious, glossy sauce:

I remove the chicken and let it rest on a plate. Meanwhile, I whisk the cornstarch with a splash of water to form a slurry, then stir it into the remaining liquid in the slow cooker. Cranked to high, the sauce simmers for 15–20 minutes until it thickens. As it does, I shred the chicken with forks into bite-sized ribbons.

Combining and Serving

The shredded chicken returns to the slow cooker, basking in its thickened sauce. I stir until each piece is generously coated and let it simmer for another 5–10 minutes as I ready the serving dish.

Times, Calories & Servings

Prep Time: 30 minutes (plus optional marinating)
Cook Time: 6–7 hours on low / 3–4 hours on high
Total Time: 6 hrs 30 min – 7 hrs 30 min
Calories: Approx. 350 per serving
Servings: 4–6

Tips for Achieving the Best Flavors and Textures

Marinate overnight for the deepest infusion of flavor
Add a hint of orange juice for a citrusy twist
Garnish with toasted sesame seeds for texture
Crank up the spice with extra red pepper flakes or a drizzle of sriracha

Serving Suggestions

Main Course

Serve the chicken over steamed jasmine rice—perfect for soaking up the sauce. Pair with crisped green beans or broccoli for balance.

Appetizer

For a lighter bite, spoon the chicken into lettuce cups. The crunch of the leaves contrasts the warm glaze beautifully—ideal for gatherings.

Side Dish

When I’m at a potluck, this dish shines as a savory side, pairing well with noodles, fried rice, or dumplings.

Nutritional Information

Calories: 350
Protein: 24g
Carbs: 28g
Fat: 16g
Sugar: 10g
Sodium: 600mg
Vitamins: Good source of Vitamin A and C

How to Store

Leftovers are rare, but when they happen, here’s how I keep them fresh:

Let the chicken cool to room temperature, then seal in an airtight container. It’ll keep in the fridge for 3–4 days. For longer storage, I freeze it in a sturdy container for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or microwave.

The Best Variations of the Dish

General Tso’s Chicken is nothing if not adaptable. Some of my favorite tweaks include:

Health-Conscious: Swap half the chicken for cauliflower florets for a veggie-forward twist.
Low-Carb: Serve over spiralized zucchini or cauliflower rice for a keto-friendly meal.
Sweet and Sour: Add pineapple chunks in the final hour of cooking for a tropical contrast.
Grilled Alternative: Skewer the marinated chicken and grill for a smoky variation. Drizzle with sauce at the end.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes. While thighs offer more flavor, breasts work too. Just monitor them closely—they cook faster and can dry out.

Can I make this in an Instant Pot?
Certainly. Use high pressure for 15 minutes and allow natural pressure release. You’ll still get incredible flavor in less time.

What if the sauce won’t thicken?
Make another quick cornstarch slurry and stir it in. Let it bubble a bit longer until it reaches your desired consistency.

Conclusion

Slow Cooker General Tso’s Chicken is rich, nostalgic, and endlessly satisfying. Whether it’s served on a weeknight table or shared among friends, it brings bold flavors and warm memories to life—one saucy bite at a time.

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