General Tso's Chicken in the Crock Pot

There’s something satisfying about recreating a takeout classic like General Tso's Chicken at home — especially when your crockpot does most of the work.

This Crockpot General Tso’s Chicken delivers everything you expect: lightly crisped chicken pieces coated in a bold, sweet-savory sauce with just enough heat. The difference? Instead of deep frying and constant stovetop attention, we brown the chicken quickly, then let the slow cooker gently finish the job - allowing the sauce to soak into every piece.

Need Gluten Free? At the bottom of this post I share how to make this a Gluten-Free dish! Go there now.

The result is tender chicken with layered flavor and a rich, glossy sauce that tastes like it simmered all day.

This recipe is always a hit. I can happily eat a huge bowl of this. The subtle crunch of the chicken coating, with the soft rice, and the flavor infusion of fresh ginger and green onions. Oh, man....

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General Tso's Chicken Works Well in the Crock Pot

The key to great General Tso’s Chicken isn’t just the sauce - it’s the texture.

We coat the chicken in cornstarch and brown it briefly in hot oil. That light crust does two things:

1. It creates texture.
2. It helps thicken the sauce as everything slow cooks together.

Once transferred to the crockpot, the chicken gently simmers in the hoisin-based sauce. Because the lid stays on, moisture is retained, flavors intensify, and the chicken becomes tender without drying out.

Slow cooking transforms what could be a simple sauce into something deeper and more cohesive.

Prefer stovetop cooking? You can absolutely finish this in a Dutch oven or heavy pot for the same effect. But the crockpot makes it nearly hands-off, and really reduces the chance of burning the sauce as it cooks for a couple of hours.

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Cooking Tips for General Tso's Chicken

1. Make Sure the Oil Is Hot Enough

Before adding the cornstarch-coated chicken to the skillet, test your oil.

Drop in a tiny pinch of dry cornstarch.

If it sinks quietly, the oil isn’t ready.

If it immediately sizzles and bubbles, you’re good to go.

Hot oil ensures the coating crisps instead of absorbing oil and turning soggy.

2. Brown in Batches

Overcrowding the pan causes steaming instead of browning. Cook the chicken in two batches so each piece gets proper contact with the skillet. You’re looking for light golden edges — not fully cooked chicken.

The crockpot will finish the job.

3. Use Chicken Thighs for Better Flavor

Boneless, skinless chicken thighs stay juicier and bring more depth than chicken breast. They’re also more forgiving during slow cooking. If using breasts, avoid overcooking.

4. Taste the Sauce Before Cooking

After whisking the sauce together, give it a taste.

• Want it sweeter? Add brown sugar.
• More heat? Increase the red pepper flakes.
• More salt depth? Add a splash of soy sauce.

Adjust before slow cooking — flavors intensify as it simmers.

5. If the Sauce is Too Thin Make a Slurry

Because slow cookers trap steam, sauces don’t reduce the way they do on the stovetop.

If needed, add these two items into a small bowl and mix together (this will make your slurry):

• 1 tablespoon cornstarch
• 1 tablespoon water

Stir the slurry into the crockpot during the final 15–20 minutes to thicken.

Video - How to make a slurry:

6. Use Dry or Fresh Ginger

I prefer to use fresh ginger in all of my cooking that requires it. It only takes a few minutes to make minced ginger from fresh if you have the right tool (see the ginger tool below). But if you don’t have access to fresh ginger, you can use a dry ginger instead. Use the same amount called for.

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Ingredients for General Tso's Crock Pot Chicken

For the Chicken

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• ¾ cup cornstarch
• ½ tablespoon salt
• 1 teaspoon black pepper
• 6 tablespoons vegetable oil

For the Sauce

• 1 cup hoisin sauce
• ½ cup brown sugar
• ¼ cup unsweetened pineapple juice
• ¼ cup soy sauce
• ¼ cup rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons minced garlic
• ½ tablespoon crushed red pepper flakes
• 1 teaspoon dried ginger

Ideas for Serving

• 3-5 Green Onions (sliced thinly with green and white parts separated)
• Rice (your choice of white, brown, etc)

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How to Make General Tso's Chicken

Jump to Printable Recipe

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Serving Suggestions

Serve over white rice, jasmine rice, or brown rice. The rice absorbs the sauce and balances the bold flavors.

Optional garnish:

• Sliced green onions (the green parts)
• Sesame seeds
• Steamed broccoli on the side

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Make it Gluten Free!

This Crockpot General Tso’s Chicken contains several ingredients that typically include gluten.

Ingredients That Contain Gluten

• Hoisin sauce – Most brands contain wheat.
• Soy sauce – Traditional soy sauce is brewed with wheat.
• Cornstarch coating (sometimes) – Cornstarch itself is gluten free, but cross-contamination can happen depending on the brand.

How to Make It Gluten Free

You can easily convert this recipe with a few swaps:

1. Use Tamari or Coconut Aminos

Replace regular soy sauce with:

• Tamari (gluten-free labeled)
• Coconut aminos

Both give you that savory depth without the wheat.

2. Choose a Gluten-Free Hoisin Sauce

Some brands make certified gluten-free hoisin. Always check the label.

3. Verify Your Cornstarch

Pure cornstarch is naturally gluten free — just confirm the packaging says gluten free if cross-contamination is a concern.

Everything Else?

• Chicken thighs ✅
• Brown sugar ✅
• Pineapple juice ✅
• Rice vinegar ✅
• Sesame oil ✅
• Garlic, ginger, red pepper flakes ✅

All naturally gluten free.

With those simple swaps, this recipe becomes fully gluten free while keeping the same flavor and texture.