I remade a take-out favorite into a healthier Slow Cooker General Tso Chicken that comes together with just 15 minutes of prep and a handful of pantry staples, and I explain why this frugal weeknight recipe stands out.

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I love flipping take-out on its head, so I made an Easy Slow Cooker General Tso Chicken that actually tastes like the real thing. Boneless skinless chicken breasts soak up a sticky sweet and spicy sauce with a caramel edge from brown sugar, and the slow cooker pretty much does the heavy lifting.

It’s healthier, frugal, and only needs about 15 minutes of prep, so weeknights suddenly feel manageable. I didn’t expect it to be this close to the restaurant version, but it is, and sometimes simple stuff surprises you.

Try it and see what I mean.

Ingredients

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Lean chicken adds protein and keeps the dish filling, absorbs flavors super well.
Gives the sauce body and crisp edge when seared, simple starch.
Salty umami backbone, adds depth and sodium so taste pops.
Sweet and caramel notes, balances vinegar, makes a sticky glaze.
Bright acidity, cuts richness and gives that sour tang.
Aromatic duo, sharp heat and warmth, makes the dish lively.
Tiny bit adds toasty, nutty flavor, a little goes far.
Fresh crunch and mild bite, brightens each bite as garnish.
Adds heat, use sparingly, builds the classic spicy kick.
Thick, sweet soy based sauce, deepens flavor and adds glaze.

Ingredient Quantities

1 1/2 to 2 lbs boneless skinless chicken breasts cut into 1 inch pieces

1/4 cup cornstarch for tossing the chicken

2 tbsp vegetable oil optional, for searing

1/3 cup low sodium soy sauce or tamari

3 tbsp rice vinegar

1/3 cup packed brown sugar

2 tbsp hoisin sauce

1/2 cup low sodium chicken broth or water

3 garlic cloves minced

1 tbsp fresh ginger minced

1 tsp sesame oil

1/2 to 1 tsp crushed red pepper flakes, to taste

2 tbsp cornstarch mixed with 2 tbsp cold water for thickening

3 green onions sliced, for garnish

1 tsp toasted sesame seeds optional, for garnish

Salt and black pepper to taste

How to Make this

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1. Put the chicken pieces in a bowl, season with a little salt and black pepper then toss with 1/4 cup cornstarch till coated evenly; shake off excess cornstarch.

2. Heat 2 tbsp vegetable oil in a skillet over medium high heat if you want a little crust, sear the chicken 1 to 2 minutes per side just until golden, its optional but it helps texture; transfer chicken to the slow cooker.

3. In a separate bowl whisk together 1/3 cup low sodium soy sauce, 3 tbsp rice vinegar, 1/3 cup packed brown sugar, 2 tbsp hoisin sauce, 1/2 cup low sodium chicken broth or water, 3 minced garlic cloves, 1 tbsp minced fresh ginger, 1 tsp sesame oil, and 1/2 to 1 tsp crushed red pepper flakes to taste.

4. Pour the sauce over the chicken in the slow cooker making sure pieces are mostly covered; give it a quick stir to combine.

5. Cook on LOW for 3 to 4 hours or on HIGH for
1.5 to
2.5 hours until chicken is cooked through and tender, dont overcook or it will get dry.

6. About 10 minutes before serving mix 2 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry.

7. Remove chicken to a bowl, stir the slurry into the sauce in the slow cooker and turn heat to HIGH and cook 8 to 15 minutes until sauce thickens; if your slow cooker wont thicken well, transfer sauce to a small saucepan and simmer on the stove until thick, then return chicken to the sauce.

8. Taste and adjust salt, pepper or red pepper flakes if needed, toss chicken in the thickened sauce, garnish with sliced green onions and 1 tsp toasted sesame seeds if using, serve over rice.

Equipment Needed

1. Cutting board and chef’s knife, for cutting the chicken and mincing garlic, ginger and slicing green onions
2. Large mixing bowl, to toss the chicken with cornstarch
3. Measuring cups and spoons, for soy sauce, vinegar, sugar and cornstarch amounts
4. Skillet or frying pan and tongs or spatula, if you want to sear the chicken for texture
5. Slow cooker, to cook the chicken low and slow
6. Small bowl and whisk, to mix the sauce and the cornstarch slurry
7. Small saucepan, optional, in case your slow cooker wont thicken the sauce well on its own
8. Wooden spoon or heatproof spatula, for stirring and tossing the chicken in the sauce

FAQ

Q: How long do I cook this in the slow cooker?
A: Cook on low for about 3 to 4 hours or on high for 1.5 to 2.5 hours, until the chicken reaches 165°F (74°C). Times vary by slow cooker, so check the temp, dont rely only on the clock.

Q: Do I need to sear the chicken first?
A: No, searing is optional. It gives nicer color and a bit more texture, but if youre short on time skip it and just toss the chicken into the cooker.

Q: Why toss the chicken in cornstarch before cooking, and can I skip that?
A: Tossing in 1/4 cup cornstarch helps the pieces hold up and gives the sauce a little body. You can skip it though, just use the cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) at the end to thicken the sauce instead.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs work great and are more forgiving to long cooking, they stay juicier. Cook about the same time, maybe a bit longer on low if your pieces are large.

Q: How do I make this gluten free?
A: Use tamari or a labeled gluten free soy sauce and swap the hoisin for a GF hoisin or a mix of extra tamari plus a touch of honey or brown sugar. Check labels on the chicken broth too.

Q: How do I store or freeze leftovers, and will the sauce separate?
A: Fridge for 3 to 4 days, freezer up to 2 to 3 months. The sauce can separate after freezing, just thaw and reheat gently on the stove, whisk in a little extra cornstarch slurry if it needs thickening.

Easy Slow Cooker General Tso’s Chicken Recipe Substitutions and Variations

Chicken breasts → boneless skinless chicken thighs (same weight) for juicier meat, or firm/extra-firm tofu (press 15–20 min, cut into 1″ cubes) if you want it vegetarian.
Cornstarch (for tossing) → arrowroot powder or potato starch, use 1:1. Arrowroot gives a clearer, glossier coat but avoid heavy boiling, potato starch is great if you plan to freeze or pan-fry later.
Low sodium soy sauce/tamari → coconut aminos 1:1 for a gluten free, lower-sodium option; it’s a bit sweeter so you might drop the brown sugar by about 1 tbsp.
Packed brown sugar → honey or maple syrup (use about 3/4 the volume for liquid sweeteners and slightly reduce other liquids), or coconut sugar 1:1 for a less sweet, more caramel note.

Pro Tips

1) Pat the chicken pieces dry before tossing in cornstarch, shake off the excess and dont skip searing if you want texture. Sear quickly in hot oil in batches so you dont crowd the pan, it makes the sauce cling better and keeps the meat from getting mushy.

2) Taste and tweak the sauce before you thicken it. If it tastes too sweet add a splash more vinegar, too salty add a bit more water or broth, and start with less crushed red pepper than you think youll need since heat concentrates as it cooks.

3) Make the slurry smooth and add it slowly, stirring, then let the sauce come to a real simmer so the cornstarch activates. If your slow cooker wont thicken well, transfer the sauce to a saucepan and reduce it on the stove, you get a shinier, deeper flavored glaze that way.

4) Cut the chicken into uniform pieces and watch cooking time closely so it doesnt dry out. Thighs are more forgiving than breasts if youre worried, and leftovers reheat great with a splash of water or broth to loosen the sauce.