Crockpot General Tso’s Chicken

This Crockpot General Tso’s Chicken features tender chicken in a sweet and spicy sauce. Perfect for a healthy dinner, it’s a simple recipe that blends bold, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, effortless dinner option that transforms tender chicken in a sweet and spicy sauce into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein and taste. Versatile—serve with rice or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Coat Chicken Evenly: Ensures consistent flavor and texture.
• Use Fresh Ginger: Adds better aroma and depth.
• Cook on Low: Keeps chicken juicy and tender.
• Check Doneness: Chicken should shred easily.
• Avoid Overfilling: Leaves room for sauce to meld.
• Serve Warm: Maximizes the spicy-sweet appeal.
• Thicken if Desired: Add cornstarch slurry if too thin.
• Rest Before Serving: Allows flavors to settle.
• Adjust Heat: Taste and tweak chili to preference.
• Use Liner: Eases cleanup.

Yield: 6 servings

Crockpot General Tso's Chicken

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Crockpot General Tso's chicken, healthy dinner delight.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ cup honey
• ¼ cup low-sodium soy sauce
• 1 tbsp cornstarch
• 1 tbsp fresh grated ginger
• 1 tsp red pepper flakes
• 1 tsp sesame oil
• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp chopped green onions
• 2 tbsp rice vinegar
• 3 cloves garlic, minced

Instructions

1. Prepare Chicken: Cut chicken thighs into bite-sized pieces.
2. Coat Chicken: In a bowl, toss chicken with cornstarch until evenly coated.
3. Layer in Crockpot: Place coated chicken in the crockpot.
4. Add Seasonings: Sprinkle minced garlic, grated ginger, and red pepper flakes over the chicken.
5. Pour Liquids: In a small bowl, mix soy sauce, honey, rice vinegar, and sesame oil; pour over the chicken.
6. Set Crockpot: Cover and cook on low for 4-6 hours or high for 2-3 hours.
7. Check Doneness: Ensure chicken is tender and sauce has thickened.
8. Mix Well: Stir to coat chicken evenly with the sauce.
9. Prepare Garnish: Rinse and chop fresh green onions.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with green onions and serve warm, savoring this spicy-sweet delight!

Notes

• Coat chicken evenly for texture; use fresh ginger for aroma.
• Cook on low for juiciness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 253Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 138mgSodium 585mgCarbohydrates 15gFiber 0gSugar 12gProtein 29g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Thighs (1.5 lbs): Boneless, skinless, for protein.
• Soy Sauce (¼ cup): Low-sodium, for umami.
• Honey (¼ cup): For natural sweetness.
• Rice Vinegar (2 tbsp): For tanginess.
• Ginger (1 tbsp): Fresh, grated, for warmth.
• Garlic (3 cloves): Minced, for depth.
• Red Pepper Flakes (1 tsp): For heat.
• Cornstarch (1 tbsp): For thickening.
• Sesame Oil (1 tsp): For richness.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Chicken Swap: Use chicken breast or tofu.
• Soy Swap: Use tamari or omit.
• Honey Swap: Use maple syrup or omit.
• Vinegar Swap: Use apple cider vinegar or omit.
• Ginger Swap: Use ground ginger or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Chili Swap: Use sriracha or omit.
• Cornstarch Swap: Use arrowroot or omit.
• Oil Swap: Use olive oil or omit.
• Herb Swap: Use cilantro or omit green onions.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water.

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