22 Delicious Crock Pot General Tso Chicken Recipes for Every Occasion

Who doesn’t love coming home to the irresistible aroma of General Tso’s chicken simmering in the crock pot? Whether you’re craving a quick weeknight dinner, planning a cozy weekend feast, or searching for the perfect dish to impress at your next gathering, we’ve got you covered. Dive into our roundup of 22 mouthwatering recipes that promise to deliver all the flavor with minimal fuss. Let’s get cooking!

Slow Cooker General Tso Chicken with Broccoli

Only the slow cooker and a few pantry staples stand between you and this effortlessly delicious dish. Perfect for busy weeknights, it’s a crowd-pleaser that requires minimal prep.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
• 1/2 cup low-sodium soy sauce (this is my go-to for better control over saltiness)
• 1/4 cup honey (local honey adds a nice depth)
• 2 tbsp rice vinegar (for that essential tang)
• 3 garlic cloves, minced (fresh is best here)
• 1 tbsp grated ginger (keep some in the freezer for easy use)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1 tbsp cornstarch (to thicken the sauce just right)
• 2 cups broccoli florets (fresh or frozen both work)
• 2 tbsp water (for the cornstarch slurry)
• 1 tbsp sesame oil (a drizzle at the end elevates the dish)

Instructions

1. Place chicken thighs in the slow cooker.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Pour over chicken.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to open the lid; it slows cooking.
4. Remove chicken and shred. Tip: Use two forks for easy shredding.
5. In a small bowl, mix cornstarch and water until smooth. Stir into the slow cooker.
6. Add broccoli and shredded chicken back to the slow cooker. Cover and cook on HIGH for 15 minutes. Tip: Broccoli should be tender but still bright green.
7. Drizzle with sesame oil before serving.

Now the chicken is tender, coated in a sticky-sweet sauce with a hint of heat. Serve it over rice or noodles for a complete meal that’s sure to impress.

Easy Crock Pot General Tso Chicken Thighs

Forget takeout—this crock pot version of General Tso chicken thighs brings all the flavor without the fuss.

Ingredients

• 2 lbs chicken thighs, skinless and boneless (I like to trim excess fat for a leaner dish)
• 1/2 cup soy sauce (low sodium works great if you’re watching salt)
• 1/4 cup hoisin sauce (the secret to that deep, rich flavor)
• 2 tbsp rice vinegar (adds a nice tang)
• 2 tbsp honey (for a touch of sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 tbsp ginger, grated (keep some extra for garnish if you like)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 tbsp cornstarch (to thicken the sauce just right)
• 2 tbsp water (mixed with cornstarch for a slurry)
• 1 tbsp sesame oil (my go-to for finishing)
• 2 green onions, sliced (for a fresh crunch)

Instructions

1. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes.
2. Place chicken thighs in the crock pot and pour the sauce over them, ensuring they’re well coated.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is tender. Tip: Avoid opening the lid too often to keep the heat consistent.
4. Once cooked, remove chicken and shred or chop into bite-sized pieces. Tip: Letting it rest for a few minutes makes shredding easier.
5. In a small bowl, mix cornstarch and water to create a slurry, then stir into the crock pot sauce. Tip: This step thickens the sauce perfectly without lumps.
6. Return chicken to the crock pot, stir to coat with the thickened sauce, and cook on HIGH for an additional 15 minutes.
7. Drizzle with sesame oil and garnish with green onions before serving.

Bold flavors and tender chicken make this dish a winner. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal.

Healthy General Tso Chicken in the Crock Pot

Ditch the takeout menu—this Healthy General Tso Chicken in the Crock Pot brings all the flavor without the guilt. Perfect for busy weeknights, it’s a set-it-and-forget-it kind of meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker.)
• 1/4 cup low-sodium soy sauce (Tamari works great for a gluten-free option.)
• 2 tbsp honey (Local honey adds a nice touch.)
• 2 tbsp rice vinegar
• 3 garlic cloves, minced (Fresh is best here—no jarred stuff.)
• 1 tsp grated ginger (Keep a knob in the freezer for easy grating.)
• 1/2 tsp red pepper flakes (Adjust to your heat preference.)
• 1 tbsp cornstarch
• 2 tbsp water
• 1/2 cup chopped green onions (Save some for garnish.)
• 1 tbsp sesame oil (Toasted sesame oil adds depth.)

Instructions

1. Place chicken thighs in the crock pot.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Pour over chicken.
3. Cover and cook on LOW for 4 hours. (Tip: Resist the urge to peek—it slows cooking.)
4. Remove chicken and shred with two forks. Return to crock pot.
5. In a small bowl, mix cornstarch and water until smooth. Stir into the crock pot. (Tip: This thickens the sauce beautifully.)
6. Cover and cook on HIGH for 15 minutes.
7. Stir in green onions and sesame oil. (Tip: Adding sesame oil at the end preserves its flavor.)

You’ll love the sticky-sweet sauce clinging to tender chicken. Serve over cauliflower rice for a low-carb twist or with steamed broccoli for extra greens.

Spicy Crock Pot General Tso Chicken Wings

Deliciously spicy and effortlessly easy, these wings are a game-day must. They pack a punch with minimal prep, thanks to your trusty crock pot.

Ingredients

• 3 lbs chicken wings – I like them whole for juiciness, but drumettes work too.
• 1/2 cup soy sauce – Low sodium keeps it from being too salty.
• 1/4 cup honey – For that perfect sweet glaze.
• 2 tbsp sriracha – Adjust if you’re sensitive to heat.
• 1 tbsp minced garlic – Fresh is best, but jarred works in a pinch.
• 1 tsp ginger powder – Adds a warm, spicy depth.
• 1/2 cup water – To thin the sauce just right.

Instructions

1. In your crock pot, whisk together soy sauce, honey, sriracha, garlic, ginger, and water until smooth.
2. Add chicken wings to the pot, tossing to coat evenly in the sauce.
3. Cover and cook on low for 6 hours – The slow cook makes the meat fall-off-the-bone tender.
4. After cooking, transfer wings to a baking sheet lined with foil. Tip: For extra crispiness, broil for 3-5 minutes.
5. While wings broil, pour the sauce into a saucepan. Simmer over medium heat for 10 minutes to thicken. Tip: Stir frequently to prevent burning.
6. Toss the broiled wings in the thickened sauce until fully coated. Tip: Use a large bowl for easier mixing.

Mouthwatering and sticky, these wings are best served hot with a side of cool ranch or blue cheese. The spicy-sweet sauce clings to every bite, making them irresistibly messy and fun to eat.

Sweet and Sour General Tso Chicken Crock Pot Recipe

Savory meets sweet in this effortless crock pot delight that’s sure to become a weeknight favorite.

Ingredients

• 2 lbs chicken thighs, boneless and skinless (I find thighs stay juicier than breasts in the crock pot)
• 1/2 cup cornstarch (for that perfect crispy coating)
• 1/4 cup vegetable oil (extra virgin olive oil works too, but I like the neutral taste here)
• 1/2 cup granulated sugar (balances the tangy sauce beautifully)
• 1/4 cup soy sauce (low sodium is my preference to control saltiness)
• 1/4 cup apple cider vinegar (adds a nice tang)
• 1/4 cup ketchup (for a hint of sweetness and color)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tsp ginger, grated (a little goes a long way)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1 bell pepper, diced (I like red for sweetness and color)
• 1 onion, diced (yellow onions are my go-to for their balance of sweetness and sharpness)

Instructions

1. Pat the chicken thighs dry with paper towels to ensure the cornstarch sticks well.
2. Coat each thigh evenly with cornstarch, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Brown the chicken thighs in batches, 3-4 minutes per side, to develop a crispy exterior. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Transfer the browned chicken to the crock pot.
6. In a bowl, whisk together sugar, soy sauce, apple cider vinegar, ketchup, garlic, ginger, and red pepper flakes until smooth.
7. Pour the sauce over the chicken in the crock pot, ensuring each piece is well coated.
8. Add diced bell pepper and onion on top of the chicken. Tip: Layering the veggies on top keeps them slightly crisp.
9. Cover and cook on low for 4 hours or high for 2 hours. Tip: Resist the urge to open the lid; it lets heat escape and increases cooking time.
10. Once done, give everything a gentle stir to combine.

You’ll love the tender chicken coated in a glossy, sweet and sour sauce with just the right kick. Serve it over a bed of steamed jasmine rice or with a side of stir-fried veggies for a complete meal.

Crock Pot General Tso Chicken with Rice

Get ready for a hassle-free dinner that packs a punch. Crock Pot General Tso Chicken with Rice is your ticket to a flavorful meal with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs juicier than breasts)
• 1/2 cup soy sauce (low sodium works great if you’re watching salt)
• 1/4 cup honey (local honey adds a nice touch)
• 2 tbsp rice vinegar (the tang is essential)
• 3 garlic cloves, minced (fresh is best, but jarred works in a pinch)
• 1 tbsp ginger, grated (keep the rest in the freezer for next time)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 tbsp cornstarch (for that perfect glaze)
• 2 tbsp water (to mix with cornstarch)
• 2 cups cooked white rice (jasmine rice is my go-to for its fragrance)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Place chicken thighs in the crock pot.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
3. Pour the sauce over the chicken, ensuring each piece is coated.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. (Tip: Don’t peek! Keeping the lid on ensures even cooking.)
5. Remove chicken and shred it with two forks. (Tip: Let it cool slightly to avoid burning your fingers.)
6. In a small bowl, mix cornstarch and water until smooth.
7. Stir the cornstarch mixture into the crock pot sauce. (Tip: This will thicken the sauce, so do it while the sauce is hot.)
8. Return the shredded chicken to the crock pot and stir to coat with the thickened sauce.
9. Serve over cooked rice, garnished with green onions.

Final thoughts: The chicken is tender with a sticky, sweet, and slightly spicy glaze. For a twist, serve it over cauliflower rice for a low-carb option.

Vegetarian General Tso Tofu Crock Pot Alternative

Just when you thought General Tso couldn’t get any better, here’s a vegetarian twist that’s both easy and packed with flavor. Perfect for those busy weeknights when you crave something hearty without the hassle.

Ingredients

• 1 block extra firm tofu, pressed and cubed (I find pressing for 30 minutes gets the best texture)
• 1/4 cup cornstarch (for that crispy coating we all love)
• 2 tbsp vegetable oil (my kitchen staple for frying)
• 1/2 cup soy sauce (low sodium works great if you’re watching salt intake)
• 3 tbsp rice vinegar (adds a nice tang)
• 2 tbsp honey (for a touch of sweetness)
• 2 cloves garlic, minced (fresh is always best)
• 1 tsp ginger, grated (a little goes a long way)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup water (to thin the sauce just right)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Press tofu for 30 minutes, then cube into 1-inch pieces.
2. Toss tofu cubes in cornstarch until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Fry tofu until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure crispiness.
5. In a bowl, whisk together soy sauce, rice vinegar, honey, garlic, ginger, red pepper flakes, and water.
6. Pour sauce over fried tofu in the skillet. Simmer for 5 minutes until sauce thickens. Tip: Stir gently to coat tofu without breaking it.
7. Garnish with sliced green onions before serving. Tip: Serve immediately for the best texture.

Serve this dish over steamed rice or noodles for a complete meal. The tofu stays crispy on the outside while soaking up the savory-sweet sauce. Spice lovers can amp up the heat with extra red pepper flakes.

Crock Pot General Tso Chicken Lettuce Wraps

Let’s dive into making these flavorful Crock Pot General Tso Chicken Lettuce Wraps, a perfect blend of sweet, spicy, and crunchy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (thighs stay juicier than breasts in the slow cooker)
• 1/2 cup hoisin sauce (the backbone of our sauce, go for a quality brand)
• 3 tbsp soy sauce (low sodium works great to control saltiness)
• 2 tbsp rice vinegar (adds that essential tang)
• 1 tbsp sesame oil (toasted variety for deeper flavor)
• 2 tsp minced garlic (freshly minced packs the best punch)
• 1 tsp grated ginger (a microplane grater makes this effortless)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 head butter lettuce (the crisp, cup-shaped leaves are perfect for wrapping)
• 2 green onions, thinly sliced (for a fresh, colorful garnish)

Instructions

1. Place chicken thighs in the crock pot.
2. In a bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Tip: Taste the sauce now to adjust heat or sweetness.
3. Pour sauce over chicken, ensuring each piece is coated. Tip: A silicone spatula gets every last drop of sauce.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to open the lid; it slows cooking.
5. Shred chicken directly in the pot using two forks. Let it sit for 10 minutes to absorb more sauce.
6. Separate lettuce leaves, rinse, and pat dry. Tip: A salad spinner removes water without bruising leaves.
7. Fill each lettuce leaf with chicken, garnish with green onions, and serve immediately.

Now the chicken is tender with a sticky, glossy sauce, contrasting beautifully with the crisp lettuce. Next time, try adding a sprinkle of sesame seeds or a drizzle of sriracha for extra flair.

Low-Carb General Tso Chicken Crock Pot Meal

Mouthwatering and effortless, this Low-Carb General Tso Chicken transforms your crock pot into a flavor powerhouse. Perfect for busy weeknights, it’s a guilt-free twist on a takeout favorite.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
– 1/2 cup soy sauce (low-sodium works great here to control saltiness)
– 1/4 cup rice vinegar (adds a nice tang)
– 2 tbsp sesame oil (my secret for depth of flavor)
– 3 tbsp erythritol (or your favorite sugar substitute, adjust to sweetness preference)
– 1 tbsp minced garlic (freshly minced packs the best punch)
– 1 tsp ginger powder (or 1 tbsp fresh grated ginger for a brighter taste)
– 1/2 tsp red pepper flakes (adjust based on your heat tolerance)
– 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
– 2 green onions, sliced (for garnish, adds a fresh crunch)

Instructions

1. Place chicken thighs in the crock pot.
2. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, erythritol, garlic, ginger, and red pepper flakes.
3. Pour the sauce over the chicken, ensuring each piece is coated.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to open the lid; keeping it sealed ensures even cooking.
5. Once cooked, remove chicken and shred it using two forks.
6. Return shredded chicken to the crock pot.
7. Mix cornstarch with water in a small bowl until smooth, then stir into the crock pot to thicken the sauce. Tip: For a thicker sauce, let it cook uncovered for an additional 10 minutes.
8. Serve garnished with sliced green onions. Tip: For a low-carb serving option, try it over cauliflower rice or zucchini noodles.

Oven-free and packed with flavor, this dish offers a perfect balance of sweet, tangy, and spicy. The chicken turns out incredibly tender, and the sauce clings beautifully for maximum flavor in every bite.

Crock Pot General Tso Chicken with Noodles

Unbelievably easy and packed with flavor, this Crock Pot General Tso Chicken with Noodles is a weeknight savior. Just set it and forget it for a meal that’s both comforting and exciting.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
• 1/2 cup soy sauce (low sodium works great here to control saltiness)
• 1/4 cup hoisin sauce (the secret to that signature General Tso sweetness)
• 2 tbsp rice vinegar (for a subtle tang)
• 1 tbsp sesame oil (toasted sesame oil adds depth)
• 3 cloves garlic, minced (fresh is best, but 1 tbsp jarred works in a pinch)
• 1 tbsp ginger, grated (keep some in the freezer for easy grating)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 8 oz rice noodles (they soak up the sauce beautifully)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Place chicken thighs in the Crock Pot.
2. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
3. Pour the sauce over the chicken, ensuring each piece is coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to open the lid; it slows cooking.
5. Shred the chicken directly in the pot using two forks. Tip: The chicken should fall apart easily; if not, cook a bit longer.
6. Add rice noodles to the pot, submerging them in the sauce. Cover and cook on HIGH for 10 minutes. Tip: Stir halfway to prevent sticking.
7. Garnish with sliced green onions before serving.

Zesty and slightly spicy, the chicken is tender against the chewy noodles. Serve it straight from the Crock Pot for a rustic, family-style meal.

General Tso Chicken and Vegetables Crock Pot Dinner

Overwhelmed by weeknight dinners? This crock pot solution combines bold flavors with minimal effort. Perfect for busy nights.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in slow cooking)
– 1 cup broccoli florets (fresh or frozen, but fresh gives a better crunch)
– 1 red bell pepper, sliced (for a sweet contrast)
– 1/2 cup General Tso sauce (store-bought or homemade, but check the sodium level)
– 2 tbsp soy sauce (low-sodium is my preference)
– 1 tbsp minced garlic (because more garlic is always better)
– 1 tsp ginger paste (fresh ginger works too, but paste is quicker)
– 1 tbsp cornstarch (to thicken the sauce just right)
– 1/4 cup water (to help the cornstarch do its thing)
– 1 tbsp sesame oil (for that nutty finish)
– 2 green onions, sliced (for a fresh pop at the end)

Instructions

1. Place chicken thighs at the bottom of the crock pot.
2. Add broccoli and red bell pepper on top of the chicken.
3. In a small bowl, whisk together General Tso sauce, soy sauce, minced garlic, and ginger paste.
4. Pour the sauce mixture over the chicken and vegetables.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. (Tip: Don’t peek! Keeping the lid on ensures even cooking.)
6. In a separate bowl, mix cornstarch and water until smooth.
7. Stir the cornstarch mixture into the crock pot. (Tip: This will thicken the sauce, so do it 30 minutes before serving.)
8. Cook for an additional 30 minutes on HIGH.
9. Drizzle with sesame oil and sprinkle green onions before serving. (Tip: A little sesame oil goes a long way for flavor.)

Serve this dish over steamed rice or quinoa for a hearty meal. The chicken is tender, the vegetables crisp-tender, and the sauce is boldly sweet and spicy. Leftovers? They’re even better the next day.

Crock Pot General Tso Chicken Soup

Perfect for those chilly evenings when you crave something hearty yet easy to whip up. This Crock Pot General Tso Chicken Soup brings a spicy, sweet twist to your dinner table.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs juicier than breasts)
• 3 tbsp soy sauce (low sodium works fine)
• 2 tbsp hoisin sauce (the secret to that deep flavor)
• 1 tbsp rice vinegar (adds a nice tang)
• 1 tbsp sesame oil (toasted for extra aroma)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp ginger, grated (keep the peel for extra zing)
• 1/2 tsp red pepper flakes (adjust if you’re heat-sensitive)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 cup carrots, sliced (for a bit of crunch)
• 1 cup bell peppers, diced (I like a mix of colors)
• 2 green onions, sliced (save some for garnish)
• 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)

Instructions

1. In your crock pot, combine chicken thighs, soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Stir to coat the chicken evenly.
2. Pour in the chicken broth and add carrots and bell peppers. Stir gently to mix.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot.
5. Stir in the cornstarch slurry to thicken the soup. Cook for an additional 15 minutes on HIGH. Tip: The soup should coat the back of a spoon when it’s ready.
6. Garnish with sliced green onions before serving. Tip: A drizzle of extra sesame oil on top adds a nice finish.

Rich in flavor with a perfect balance of spicy and sweet, this soup boasts tender chicken and crisp veggies. Serve it over steamed rice or with a side of crusty bread to soak up every last drop.

General Tso Chicken Sliders Crock Pot Style

Overwhelmed by weeknight dinners? These General Tso Chicken Sliders are your Crock Pot savior, blending spicy, sweet, and savory in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (breasts work, but thighs stay juicier)
• 1/2 cup soy sauce (low sodium to control saltiness)
• 1/4 cup hoisin sauce (the secret to depth)
• 2 tbsp rice vinegar (for that tangy kick)
• 2 tbsp honey (local if you have it, for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel it with a spoon)
• 1/2 tsp red pepper flakes (adjust for heat)
• 1 tbsp cornstarch (to thicken the sauce just right)
• 12 slider buns (toasted lightly for crunch)
• 1/4 cup green onions, sliced (for a fresh finish)

Instructions

1. Place chicken thighs in the Crock Pot.
2. In a bowl, whisk soy sauce, hoisin, vinegar, honey, garlic, ginger, and red pepper flakes. Pour over chicken.
3. Cover and cook on LOW for 4 hours. Tip: Resist lifting the lid; it lets heat escape.
4. Remove chicken, shred with two forks. Tip: Do this while hot for easier shredding.
5. Skim fat from sauce, then whisk in cornstarch. Tip: Mix cornstarch with a bit of water first to avoid lumps.
6. Return chicken to Crock Pot, stir to coat. Cook on HIGH for 15 minutes.
7. Toast slider buns lightly. Tip: A dry pan over medium heat works if no toaster.
8. Fill buns with chicken, top with green onions.

Mouthwatering and messy, these sliders pack a punch. Serve with extra napkins and a side of pickled veggies for contrast.

Crock Pot General Tso Chicken with Pineapple

Gather around for a dish that combines the convenience of your crock pot with the bold flavors of General Tso chicken, sweetened with pineapple for a tropical twist.

Ingredients

– 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker.)
– 1 cup pineapple chunks (Fresh is best, but canned works in a pinch.)
– 1/2 cup soy sauce (Low-sodium lets you control the saltiness.)
– 1/4 cup honey (For that perfect glaze.)
– 2 tbsp rice vinegar (Adds a nice tang.)
– 3 garlic cloves, minced (Because garlic is life.)
– 1 tbsp ginger, grated (Fresh ginger makes all the difference.)
– 1 tsp red pepper flakes (Adjust based on your heat preference.)
– 1 tbsp cornstarch (To thicken the sauce just right.)
– 2 tbsp water (For mixing with cornstarch.)
– 2 green onions, sliced (For a fresh finish.)

Instructions

1. Place chicken thighs in the crock pot.
2. Add pineapple chunks around the chicken.
3. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
4. Pour the sauce over the chicken and pineapple.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. (Tip: Don’t peek! Keeping the lid on ensures even cooking.)
6. Remove chicken and pineapple to a serving plate, leaving the sauce in the pot.
7. Turn the crock pot to HIGH.
8. In a small bowl, mix cornstarch and water until smooth.
9. Stir the cornstarch mixture into the sauce in the crock pot. (Tip: Stir continuously to avoid lumps.)
10. Cook for 10-15 minutes until the sauce thickens.
11. Pour the thickened sauce over the chicken and pineapple.
12. Garnish with sliced green onions. (Tip: Add a sprinkle of sesame seeds for extra crunch and visual appeal.)

Oven-ready or not, this dish brings a perfect balance of sweet, spicy, and tangy flavors, with the pineapple adding a juicy burst in every bite. Serve it over a bed of fluffy rice or alongside stir-fried veggies for a complete meal.

General Tso Chicken Stuffed Peppers in the Crock Pot

Kick off your weeknight dinner with a twist on a classic—General Tso Chicken Stuffed Peppers in the Crock Pot. This dish combines the bold flavors of General Tso’s sauce with the simplicity of slow cooking.

Ingredients

• 4 large bell peppers, any color (I love the red ones for their sweetness)
• 1 lb ground chicken (go for organic if you can)
• 1 cup General Tso’s sauce (homemade or store-bought, but check the sodium level)
• 1 cup cooked white rice (day-old rice works best here)
• 1/2 cup shredded carrots (for a bit of crunch and color)
• 2 cloves garlic, minced (fresh is always better)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)

Instructions

1. Preheat your crock pot on the high setting for 10 minutes.
2. While the crock pot heats, cut the tops off the bell peppers and remove the seeds. Tip: Keep the tops for a decorative serving option.
3. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds.
4. Add the ground chicken to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in the General Tso’s sauce, cooked rice, shredded carrots, and salt into the skillet. Mix well to combine.
6. Stuff each bell pepper with the chicken mixture, packing it down lightly. Tip: Overfilling can lead to spillage, so leave a little space at the top.
7. Place the stuffed peppers in the crock pot, cover, and cook on low for 4 hours or until the peppers are tender.

Outcome is a dish where the peppers are perfectly tender, and the filling is bursting with the sweet and spicy flavors of General Tso’s sauce. Serve them whole for a dramatic presentation or slice them into rings for an easy-to-eat option.

Crock Pot General Tso Chicken and Broccoli Stir Fry

Absolutely everyone needs a go-to Crock Pot recipe that’s both easy and packed with flavor. This one delivers with minimal effort and maximum taste.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts)
• 1/4 cup low-sodium soy sauce (I swear by Kikkoman for depth of flavor)
• 3 tbsp hoisin sauce (the secret to that signature sweetness)
• 2 tbsp rice vinegar (adds a nice tang)
• 1 tbsp sesame oil (toasted, for that nutty aroma)
• 3 cloves garlic, minced (fresh is best, no exceptions)
• 1 tbsp ginger, grated (keep the peel on for easier grating)
• 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
• 1 large head broccoli, cut into florets (stems are great peeled and sliced too)
• 1 tbsp cornstarch mixed with 2 tbsp water (my trick for a glossy sauce)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. In your Crock Pot, combine chicken, soy sauce, hoisin, vinegar, sesame oil, garlic, ginger, and red pepper flakes. Stir well to coat.
2. Cover and cook on LOW for 4 hours. Tip: Resist lifting the lid; it lets heat escape.
3. After 4 hours, stir in broccoli. Cover and cook on HIGH for 30 minutes. Tip: Broccoli should be bright green and tender-crisp.
4. Stir cornstarch slurry into the pot. Cook uncovered on HIGH for 10 minutes to thicken. Tip: Stir occasionally to prevent sticking.
5. Garnish with green onions before serving.

Great texture contrasts here—tender chicken, crisp broccoli, and a sticky-sweet sauce. Serve over jasmine rice or stuff into lettuce wraps for a low-carb option.

General Tso Chicken Meatballs Crock Pot Recipe

Vibrant flavors meet convenience in this General Tso Chicken Meatballs Crock Pot recipe. Perfect for busy weeknights, it’s a twist on the classic that doesn’t skimp on taste.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup breadcrumbs (panko gives a nice crunch)
• 1 large egg (room temp blends better)
• 2 cloves garlic, minced (fresh is key here)
• 1 tbsp ginger, grated (keep some extra for garnish)
• 1/4 cup green onions, chopped (reserve some for topping)
• 1/2 cup General Tso sauce (homemade or store-bought, but check the sugar content)
• 1 tbsp soy sauce (low sodium works fine)
• 1 tsp sesame oil (toasted adds depth)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, and green onions. Mix until just combined; overmixing makes tough meatballs.
2. Shape the mixture into 1-inch meatballs. Tip: Wet your hands to prevent sticking.
3. Place meatballs in the crock pot. Pour General Tso sauce and soy sauce over them, ensuring each is coated.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to stir; it can break the meatballs.
5. Drizzle with sesame oil and sprinkle red pepper flakes 30 minutes before serving. Tip: This step enhances the aroma and flavor.
6. Garnish with reserved green onions and extra grated ginger before serving.

Bold in flavor, these meatballs are sticky, sweet, and slightly spicy. Serve over steamed rice or tucked into lettuce wraps for a crunchy contrast.

Crock Pot General Tso Chicken with Sweet Potatoes

Ready to simplify your dinner routine? This Crock Pot General Tso Chicken with Sweet Potatoes is a game-changer, blending sweet, spicy, and savory flavors effortlessly.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker.)
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (Uniform size ensures even cooking.)
• 1/3 cup soy sauce (Low-sodium works great if you’re watching salt intake.)
• 1/4 cup honey (Local honey adds a nice depth of flavor.)
• 2 tbsp rice vinegar (This is my secret ingredient for brightness.)
• 3 garlic cloves, minced (Freshly minced garlic beats jarred any day.)
• 1 tbsp grated ginger (Keep a knob in the freezer for easy grating.)
• 1 tsp red pepper flakes (Adjust based on your heat preference.)
• 1 tbsp cornstarch (For thickening the sauce at the end.)
• 2 tbsp water (Cold water mixes best with cornstarch.)
• 2 green onions, sliced (For a fresh finish.)

Instructions

1. Place chicken thighs at the bottom of your Crock Pot.
2. Add sweet potatoes on top of the chicken.
3. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
4. Pour the sauce over the chicken and sweet potatoes.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. (Tip: Resist the urge to open the lid; it slows cooking.)
6. In a small bowl, mix cornstarch and water until smooth.
7. Stir the cornstarch mixture into the Crock Pot. (Tip: This thickens the sauce beautifully.)
8. Cover and cook on HIGH for an additional 15 minutes.
9. Garnish with sliced green onions before serving. (Tip: Adds a pop of color and freshness.)

Outcome: The chicken is fall-apart tender, and the sweet potatoes soak up all the bold flavors. Serve over steamed rice or quinoa for a complete meal that’s sure to impress.

General Tso Chicken and Green Beans Crock Pot Dish

Perfect for busy weeknights, this General Tso Chicken and Green Beans Crock Pot Dish brings bold flavors to your table with minimal effort.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless – I find thighs stay juicier than breasts in the crock pot.
• 1 lb green beans, trimmed – Fresh is best, but frozen works in a pinch.
• 1/2 cup General Tso sauce – Store-bought saves time, but homemade kicks it up a notch.
• 2 tbsp soy sauce – Low sodium lets you control the saltiness.
• 1 tbsp sesame oil – A little goes a long way for that nutty aroma.
• 3 cloves garlic, minced – Because more garlic is always better.
• 1 tsp ginger, grated – Fresh ginger adds a zing that powder can’t match.

Instructions

1. Place chicken thighs at the bottom of your crock pot.
2. Add green beans on top of the chicken.
3. In a small bowl, whisk together General Tso sauce, soy sauce, sesame oil, garlic, and ginger.
4. Pour the sauce mixture over the chicken and green beans.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Don’t peek! Keeping the lid on ensures even cooking.
6. Once done, shred the chicken slightly with two forks. Tip: This helps the chicken soak up more sauce.
7. Give everything a gentle stir to combine. Tip: If the sauce is too thin, let it sit uncovered for 10 minutes to thicken.

Makes for a dish where the chicken is fall-apart tender and the green beans are perfectly crisp-tender. Serve over steamed rice or quinoa for a complete meal that’s bursting with flavor.

Crock Pot General Tso Chicken with Cauliflower Rice

Just when you thought your Crock Pot couldn’t get any more versatile, here’s a dish that’ll prove you wrong. This General Tso Chicken with Cauliflower Rice is a game-changer for busy weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
• 1/4 cup soy sauce (low sodium works great if you’re watching salt)
• 3 tbsp hoisin sauce (the secret to that signature sticky-sweet glaze)
• 2 tbsp rice vinegar (for a subtle tang)
• 1 tbsp sesame oil (toasted kind adds depth)
• 3 garlic cloves, minced (more if you’re a garlic lover like me)
• 1 tsp grated ginger (fresh is best, but 1/2 tsp dried works in a pinch)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 1 head cauliflower, riced (about 4 cups—store-bought saves time)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. In your Crock Pot, combine chicken thighs, soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Stir to coat the chicken evenly.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to open the lid; it lets heat escape.
3. Once cooked, use two forks to shred the chicken directly in the pot. Tip: If the sauce seems thin, let it sit uncovered for 10 minutes to thicken.
4. While the chicken rests, heat a large skillet over medium-high. Add riced cauliflower and sauté for 5-7 minutes until tender. Tip: Don’t overcrowd the pan to avoid steaming.
5. Serve the General Tso chicken over the cauliflower rice. Garnish with green onions.

Rich in flavor with a perfect balance of sweet and spicy, this dish is a healthier twist on takeout. Try topping with extra red pepper flakes for heat lovers or a drizzle of sriracha mayo for creaminess.

General Tso Chicken Tacos Crock Pot Style

Dive into the fusion of flavors with these General Tso Chicken Tacos made effortlessly in your crock pot. Perfect for busy weeknights, this dish combines the boldness of General Tso sauce with the convenience of tacos.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier in the crock pot than breasts)
• 1 cup General Tso sauce (store-bought works, but I love the extra kick of my homemade version)
• 1/4 cup soy sauce (low sodium is my preference to control saltiness)
• 2 tbsp rice vinegar (adds a nice tang)
• 1 tbsp minced garlic (because more garlic is always better)
• 1 tsp ginger paste (fresh ginger works too, but paste is so convenient)
• 8 small flour tortillas (warmed up, they’re the perfect vessel)
• 1/2 cup chopped green onions (for a fresh crunch)
• 1/4 cup sesame seeds (toasted, they add a nutty flavor)

Instructions

1. Place chicken thighs in the crock pot.
2. In a bowl, mix General Tso sauce, soy sauce, rice vinegar, minced garlic, and ginger paste.
3. Pour the sauce mixture over the chicken, ensuring each piece is coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to open the lid; keeping it sealed ensures even cooking.
5. Once cooked, shred the chicken directly in the crock pot using two forks. Tip: The chicken should fall apart easily; if not, it needs more time.
6. Warm the tortillas according to package instructions. Tip: A dry skillet over medium heat for about 30 seconds per side gives them a nice char.
7. Fill each tortilla with the shredded chicken, then top with green onions and sesame seeds.

Crunchy, savory, and slightly sweet, these tacos are a crowd-pleaser. Serve them with a side of quick-pickled veggies for an extra zing.

Crock Pot General Tso Chicken with Mushrooms

Mushrooms add a earthy depth to this Crock Pot General Tso Chicken, making it a hearty dish that’s effortlessly delicious. Perfect for busy weeknights, it’s a set-it-and-forget-it kind of meal that packs a punch of flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
• 1 cup sliced mushrooms (cremini are my favorite for their meaty texture)
• 1/4 cup soy sauce (low sodium works great to control saltiness)
• 2 tbsp hoisin sauce (this is my secret ingredient for a touch of sweetness)
• 1 tbsp rice vinegar (adds a nice tang)
• 2 tsp minced garlic (freshly minced makes all the difference)
• 1 tsp grated ginger (I keep mine frozen for easy grating)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 tbsp cornstarch (for that glossy sauce we all love)
• 2 tbsp water (to mix with cornstarch)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Place chicken thighs in the crock pot. Tip: Trim excess fat for a leaner dish.
2. Add mushrooms, soy sauce, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes to the crock pot. Tip: Layer ingredients evenly for uniform flavor.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Avoid opening the lid to keep the heat consistent.
4. In a small bowl, mix cornstarch and water until smooth. Stir into the crock pot. Tip: This thickens the sauce beautifully.
5. Cover and cook for an additional 30 minutes on HIGH. The sauce should be glossy and slightly thickened.
6. Garnish with sliced green onions before serving.

Generously serve this General Tso Chicken over steamed rice or noodles to soak up the flavorful sauce. The chicken is tender, and the mushrooms add a satisfying umami bite. For a crunch, top with extra green onions or sesame seeds.

Conclusion

Whether you’re craving something sweet, spicy, or savory, our roundup of 22 Delicious Crock Pot General Tso Chicken Recipes has something for every occasion. We hope these recipes inspire your next meal—give them a try and let us know which ones are your favorites in the comments below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!

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