Slow Cooker General Tso's Chicken Recipe
Make your take out at home, with this Fake Out recipe for General Tso's Chicken made in the crockpot slow cooker!
The sauce is a wonderful duplication and the chicken isn't breaded and fried, making this a much lighter and healthier dish!
When I began my everyday slow cooking challenge in 2008, I really didn't think I'd come up with recipes or new uses for the slow cooker.
I just figured I'd post what I made in the pot and people would click over to see if I really did it or not.
Once readers started commenting and emailing me ideas, I got really into the whole challenge and decided that I should not only use the crockpot everyday, the stuff I posted should be brand-new every day.
And that's when I had a mini panic attack.
You see, I like take-out. A lot.
Those late-night Jack in the Box commercials? They were pretty much written for me in mind.
I get sucked in, and I want what's being marketed RIGHTTHISVERYMINUTE, even if I'm full and have already flossed.
And don't get me started on infomercials...
I really shouldn't watch TV.
Anyway.
The good news is that I now have an arsenal of Take Out Fake Out recipes and when I'm hunkering (hankering?) for fast food or takeout, I can whip something up myself and cook it all by myself in my very own slow cooker.
And so can you!
Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes.
Toss the chicken to fully coat with the sauce ingredients.
Cover and cook on low for 5 to 6 hours, then add the frozen vegetables.
Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Serve with white or brown or fried rice.
This isn't the traditional General Tso's chicken you order from a local takeout joint, because the chicken hasn't been breaded and deep fried.
This is a good thing!
Not only is this not laden with gluten, it's better for your wallet, your waistline, and your heart.
When I began my everyday slow cooking challenge in 2008, I really didn't think I'd come up with recipes or new uses for the slow cooker.
I just figured I'd post what I made in the pot and people would click over to see if I really did it or not.
Once readers started commenting and emailing me ideas, I got really into the whole challenge and decided that I should not only use the crockpot everyday, the stuff I posted should be brand-new every day.
And that's when I had a mini panic attack.
You see, I like take-out. A lot.
Those late-night Jack in the Box commercials? They were pretty much written for me in mind.
I get sucked in, and I want what's being marketed RIGHTTHISVERYMINUTE, even if I'm full and have already flossed.
And don't get me started on infomercials...
I really shouldn't watch TV.
Anyway.
The good news is that I now have an arsenal of Take Out Fake Out recipes and when I'm hunkering (hankering?) for fast food or takeout, I can whip something up myself and cook it all by myself in my very own slow cooker.
And so can you!
The Ingredients.
serves 4
- 1 pound boneless, skinless chicken, cut in 1-inch chunks
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon dried ginger
- 2 tablespoons soy sauce (I use La Choy because we are gluten free)
- 1/2 teaspoon crushed red pepper flakes (add more to taste at the table if you'd prefer more heat)
- 1 (16-ounce) package stir-fry vegetables (to add later)
The Directions.
Use a 4-quart slow cooker.Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes.
Toss the chicken to fully coat with the sauce ingredients.
Cover and cook on low for 5 to 6 hours, then add the frozen vegetables.
Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Serve with white or brown or fried rice.
The Verdict.
The kids and Adam love this sauce, which makes me love it even more than they do.This isn't the traditional General Tso's chicken you order from a local takeout joint, because the chicken hasn't been breaded and deep fried.
This is a good thing!
Not only is this not laden with gluten, it's better for your wallet, your waistline, and your heart.
A few of our other favorite takeout fakeouts:
- falafel (yes! really! falafel!)
- Indian Curry
- Chow Mein
- chimichangas
- lemon/orange chicken
- Korean Ribs
- gyro
- tamales (traditional, steamed in corn husks)
- hot and sour soup
- Thai coconut curry soup
Slow Cooker: Take out Fake Out
35 included recipes! Make your restaurant and take out favorites at home without the extra calories, grease, guilt, or gluten!
Get my ebook!
General Tso's Chicken
Yield: 4
Prep time: 30 MinCook time: 7 HourTotal time: 7 H & 30 M
How to make General Tso Chicken in the crockpot slow cooker
Ingredients
- 1 pound boneless, skinless chicken, cut in 1-inch chunks
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon dried ginger
- 2 tablespoons soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 (16-ounce) package stir-fry vegetables (to add later)
Instructions
- Use a 4-quart slow cooker.
- Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes.
- Toss the chicken to fully coat with the sauce ingredients.
- Cover and cook on low for 5 to 6 hours, then add the frozen vegetables.
- Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
- Serve with white or brown or fried rice.
That looks ridiculously easy and delicious! I have a plan for dinner tomorrow night!!
ReplyDeleteYum! We had gotten in the bad habit of eating take out for a few weeks straight (hang my head in shame). I am back in the kitchen and on a cooking spree and can't wait to give this a try!
ReplyDeleteThat looks super good, and nice and simple, all at once. I hate recipes that call for a gazillion ingredients just for the sauce, this one seems like enough to give it some flavor, not so many there is no way I own all of them.
ReplyDeleteYummy! I love take out fake outs! Thanks for sharing!
ReplyDeleteNot gonna lie, I have ur book & this is the very first recipe I made out it. It is FANTABULOUS!!!!!
ReplyDeleteYou're awesome! You and my hubby are alike--he loves infommercials and gets SOLD on each of them
ReplyDeleteBrilliant - thanks so much.
ReplyDeleteNow if I could just find a slow cooker bread recipe that works in my slow cooker!
This is delicious! Don't expect it to taste like real General Tso's, just enjoy what it is.
ReplyDeleteMy chicken barely thawed at all overnight, but I was able to cut it up and use it. Six hours on low, then 1 more hour on high after adding frozen veggies, and it came out perfect.
made this last nite, enjoyed it very much :)
ReplyDeleteThat sounds so good! I love Chinese food--actually, it's a big weakness for me as sometimes, I just have to have it and will get it delivered. This is a good solution, and it's nice to see it can be done in the crockpot!
ReplyDeleteOh no... I'm running late today and this recipe doesn't have a "high" version. Would 4 hours on high do the trick, or would I end up with some very tough chicken? Thanks for all your crock pot work!
ReplyDeleteHad this last week..fantastic and easy! Thanks! (Leftovers were good too!)
ReplyDeleteDelicious! My in-laws would love this meal!
ReplyDeleteGreat stuff. I modified with 6 times the garlic and some Chinese Five Spice and almost ate the whole chicken with my wife last night. very tasty with the brown sugar
ReplyDeleteI made this tonight, and it was wonderful. Thank you!
ReplyDeleteIs dried ginger the same as ground ginger? Thanks!
ReplyDeleteOh my God, I love you! General Tso's chicken is my very favorite Chinese-American dish (it is not trad. Chinese, I have never found anything remotely like it in a Chinese restaurant outside of America), but it is hands-down the most unhealthy dish in a Chinese restaurant. Living overseas AND wanting to eat healthy? This recipe is an absolute gift! THANK YOU! Cannot wait to try it!
ReplyDeleteThis is great! I also added a handful of cashews (health and diet concerns aside) which added some crunch and flavor. Thanks!
ReplyDeleteDan B.
I'm making this right now and while it smells amazing, I'm wondering if there's enough sauce. It's looking really dry. I will admit that I am using vegetarian chicken and not real chicken, so that may be accounting for some dryness, but I slow cook with it all the time. I poured in a little extra soy sauce, but it's still looking really dry! I hope it turns out okay! Maybe when i add the veggies it will moisten up a bit...
ReplyDeleteI guess I'll be posting a follow-up. Fingers crossed!
This is a delicious and healthy alternative! Even my Chinese-food-loving husband really liked this. I used garlic powder instead because I was lazy and I also added some fish sauce. Even though I added the veggies at the end, they kind of melted away. I may steam them separately next time... because there will be a next time!
ReplyDeleteYou were hankering for Chinese food, so you hunkered down and made some.
ReplyDeleteThis is the first recipe I've tried on the website since I try to use my crock pot at least twice a week and I'm so disappointed. I hope it's a fluke. Four hours into cooking, the chicken was dried out, burned on the edges and there was no sauce to speak of. My loving husband ate it and said he could tell there was flavor... was. So sad.... anyone else have this happen?
ReplyDeleteI just tried this tonight and it was awesome! Not to mention that it smelled fabulous all afternoon. I doubled the recipe and put it in a 6 quart slow cooker because that's the only size I have. It still wasn't quite half full so it really only needed about 4.5 to 5 hours total including the veggies. I know it says serves four, but we must be big eaters because 4 people ate almost all of the double recipe. I also made brown rice in the rice cooker. What a yummy, easy dish!
ReplyDeleteOh my gosh this is so good! I made it (in the original quantities) last week. I didn't even get to taste it. My husband and teenage sons plowed through it in no time.
ReplyDeleteAs I walked out the door with my daughter I asked, "does anyone need anything?" My husband, with his arm protectively wrapped around the plate said, "More of THIS!" LOL!
I doubled it tonight and actually got to try it. I also used half chicken breasts and half boneless thighs for a little more juicy flavor. YUM!
Thanks for your recipes and your inspiration!
This looks good. I want to be super lazy and not cook anything at all. Do you think adding noodles or rice would work, and if so, do they go on the bottom? (I'm fairly new to crockpotting, just got mine 3 weeks ago- a 5.7 l/ 6 quarts)
ReplyDeleteI want to replace the frozen veggies for fresh, do I need to add extra water or sauce?
Made this a week ago and my husband and I demolished it. Great flavor! Making the Honey Garlic Chicken tonight. Super excited! :)
ReplyDeleteI made this for my in-laws Monday night, and it went over so well!! I'm having fun reading the comments here, and will be trying some of the modifications and changes folks have done next time I make it.
ReplyDeleteGotta try more of your recipes - I have a ton bookmarked, but haven't forced myself to make them yet.
I premixed this (without veggies) and froze it and then made in the crockpot, having for dinner tonight, can't wait to see if my picky eater likes it
ReplyDeleteI just whipped this up in about 10min. I write a blog (kitchenistacreations.com) that is fairly new. I make meal plans by the month with itemized lists and I love this recipe because all I really needed was the chicken. I used 4 diced chicken thighs, and 1/2tsp. Fresh ginger, other than that I followed it to a t. It smells amazing! I added a link back to your page on my page! You have a great blog can't wait to try others in the future
ReplyDeleteOH YEAH General Tsos all the way! Thanks for sharing this recipe, its a definite winner in my book!
ReplyDeleteJust made this for Christmas dinner (as a Jew, we always go out for Chinese and a movie on Christmas, but alas, at this duty station, nothing is open). PERFECT! I am not a huge Chinese food eater, but this was amazing. Husband loved it too, so a total score!
ReplyDeleteI doubled the sauce ingredients, as after an hour, the sauce had almost completely simmered away. This ended up making just the right amount of sauce for our liking.
We love spicy food, but I discovered it's definitely easy to go too spicy. I will stick to the recipe next time :)
I am making this right now, and i wish i hade seen the previous post just got home and there is hardly any sauce. I just put the veggies in, any suggestions on saucing this up a little???
ReplyDeleteThank you for any ideas. I only have an hour or so before its done. Yikes ;-)
love your site! I wish I had found sooner.
Just made this and used soy vey very teriaki. Perfect.
ReplyDeleteI have tried this twice, and like Theresa said there was absolutely no sauce and the chicken was burnt. I gave up on making it in the crockpot. Is there an ingredient missing? I've even tried doubling the sauce recipe as well. I have turned this into a stir fry recipe (no crockpot) and it turned out great, so the taste is wonderful. Any suggestions? I have tried some other recipes and they were great!
ReplyDeleteI am SO EXCITED to try this recipe! This has always been my favorite meal from Chinese restaurants, but every recipe I've found for it wanted to do the whole breading thing. I know I could just do the recipe without doing the breading, and I have, but it's just nice to see a recipe that doesn't include it. Most places where I've had this have more breading than chicken, and without the sauce the chicken is actually pretty nasty. So, this is definitely going on my grocery list this weekend. Thanks!
ReplyDeleteDelicious! Served over rice with some store bought egg rolls and my husband I'd happy! And so am I. Thanks for my easy dinner tonight~
ReplyDeleteI made this today and it is pretty darn good. I think I may have cooked the chicken a bit long, as it sort of ended up in little shreds rather than cubes by the end. I also added a few tablespoons of peanut butter to the sauce, as I love a bit of peanut flavor in my Chinese food.
ReplyDeleteDid you notice, like I did that the package of CW veggies is actually 14 ounces and not a full pound? I added some extra from another stir-fry frozen veggie bag mix that I had on hand.
this looks great! i can't wait to to try it and i wonder if i can use the frozen chicken from the batch-slow-cooked all-purpose chicken you described a few days ago. i just packed away pounds of that. i also froze the broth.
ReplyDeletei also notice that most of your recipes have hardly any added salt. would you describe them as low-salt or no-salt?
Hi Barbara,
ReplyDeletegreat questions. You can use the already cooked chicken -- it won't need as long to cook because the chicken won't be raw, but it's not going to hurt anything if you do cook it as stated.
as for the salt content, I'm not a nutritionist or dietician so I'm uncomfortable labeling anything as such --- I hope you understand.
I hope this helps a bit!! have a great weekend.
You should also try to add two tablespoons of Hoisin sauce to all the other ingredients. This makes it even more delicious.
ReplyDeleteBear regards, Vera
I made this recipe last night. Looking over the comments I doubled the soy and brown sugar and used 4 frozen chicken breast. WOW... it looks kind of plain but was packed with flavor. Me and my wife both looked at each other after the first bit and latterly said that. Definitely a keeper.
ReplyDelete