You catch the smell through the steam vent and suddenly you are starving. Its that kinda scent that sneaks up on you, rich and sweet with just a hint of spicy heat. You know the kinda dinner awaits thats gonna fill the house with cozy vibes and sticky fingers.
Every time I make this Crock Pot General Tso's Chicken, yll, its like the smell dances around the kitchen before you even get in. The chicken pieces soak up all that sauce while the pressure build inside the cooker does its thing. You start to feel hungry just thinking about it.
That steam vents releasing all the good stuff, and you kinda wanna check on it every few minutes. Then that float valve pops up, telling you its cooking right. Dang, theres nothing quite like knowing a meals coming together with broth depth and flavor thats rich and thick. You gotta love slow and steady right in your crock pot.
The Truth About Fast Tender Results
- The pressure build in your cooker locks in moisture so chicken stays juicy and tender.
- Using a sealing ring keeps all that steam and flavor from escaping.
- Even though its slow, the broth depth grows with each hour making the sauce more intense.
- Natural release lets the chicken rest and finish cooking gently without drying out.
- That float valve is your little helper showing when cookers at pressure and when its safe to open.
- By browning chicken first, you add layers of flavor before tossing it in the crock pot.
The Complete Shopping Rundown
Alright, here s everything you need to grab before you start your cooking adventure. You want your chicken tender pieces, about 2 pounds boneless and skinless, cut into 1-inch chunks.
Dont forget cornstarch, but you gotta split it up. Three quarters of a cup for the chicken coating and about 2 tablespoons left for thickening the sauce later. Youl need 1 teaspoon salt and half a teaspoon black pepper for seasoning.
Vegetable oil is your friend here, two tablespoons for that initial browning. For the sauce, grab a half cup of sugar and a half cup of low sodium soy sauce it keeps things balanced otherwise it can get too salty.
The mix wouldnt be right without a half cup of pineapple juice and a third cup of vinegar, white or apple cider works fine. Make sure you got fresh garlic, 4 cloves minced, cayenne pepper for a gentle kick with just half a teaspoon, and a pinch of dried ginger.
Top it all off with some green onions to sprinkle when serving. Plus steam up some rice and broccoli on the side to make it a full meal.
The Exact Process From Start to Finish
Step one is to toss your chicken pieces with ¾ cup cornstarch, salt, and pepper. Use your hands or a spoon to coat every piece, so the cornstarch sticks real good and forms that slight crispy layer later.
Next, heat up 2 tablespoons vegetable oil in a skillet over medium-high. Add the coated chicken in batches, dont overcrowd or it wont brown right. Brown all sides till they get a light crust but dont cook through cause theyll finish in the crock pot.
Once browned, transfer chicken to your crock pot. Now for the sauce mix. In a bowl, whisk half cup sugar, half cup soy sauce, half cup pineapple juice, third cup vinegar, and minced garlic together. Yup, that broth depth is building!
Pour this sauce right over the chicken in your crock pot. Put the lid on, set it low for 4 hours or high for 2 hours if youre short on time. The float valve should pop to signal when pressures reached.
When the chickens tender and cooked through, stir up the last bit of cornstarch with 2 tablespoons water. Pour it in and give a good mix. Cover and cook on high for about 15-20 minutes more till sauce thickens up nice and sticky.
Finally, serve hot over steamed rice or broccoli and sprinkle the chopped green onions on top. Thats your perfect crock pot meal ready to dive into.
Smart Shortcuts for Busy Days
Sometimes yll just dont have a ton of time, so heres some tricks to speed things along without losing flavor.
First, buy pre-cut chicken if you can get it, so you skip the chopping step entirely. Second, use pre-minced garlic from a jar to save peeling and mincing time.
Third, brown the chicken in your pressure cooker insert if your model lets you. It cuts down on washing extra pans.
Lastly, prep sauce earlier and keep it in the fridge. When cooking day comes, just pour it in and start the crock pot. Saves you minutes and hassle.
The Flavor Experience Waiting for You
First thing you notice is that sweet smell bouncing around the kitchen, kinda fruity from the pineapple juice but balanced with soys salty depth. When you taste it, the sauce is thick and sticky, like it clings to each chicken piece perfectly.
Next comes that little cayenne heat that wakes your tongue without overwhelming it. Its a gentle spicy whisper that pairs with the brightness of garlic and zing of vinegar.
The chicken itself is melt-in-your-mouth tender but still holds just enough bite so it doesnt feel mushy. The natural release lets it rest, soaking up all those lovely flavors better.
Finally, the green onion garnish adds that fresh sharp pop, making every bite interesting and balanced. Dang, its one dinner that hugs your soul as much as your belly.
Keeping Leftovers Fresh and Ready
So you got extra General Tso's Chicken? Thats kinda the best problem to have. First up, put leftovers in an airtight container and store in the fridge. Theyll last about 3-4 days this way.
If you wanna keep it longer, freeze portions in ziplock bags or freezer-safe containers. Just make sure to squeeze out excess air so chicken doesnt get freezer burn.
When reheating, thaw overnight in fridge if frozen. Use microwave or stovetop, stirring occasionally so sauce heats evenly and doesnt dry out.
For serving, add a sprinkle of fresh green onions again and maybe a quick steam of broccoli or rice to feel like youre eating fresh outta the pot.
What People Always Ask Me
- Can I use thighs instead of breasts? Absolutely. Thighs stay juicier but might need a little less cook time. Keep an eye on float valve so pressure builds right.
- Is cornstarch necessary? Yep, it helps the sauce thicken and chicken get that great crusty coating you want. Without it, things get runny.
- What if I want it less spicy? Just cut back on cayenne pepper or leave it out totally. The sauces still tasty without the heat.
- Can I double the recipe? You can but make sure your crock pot or pressure cooker has enough space. Dont overfill past max fill line for safe pressure build.
- How to get thicker sauce faster? Using that last cornstarch slurry is your best bet. Stir it in at the end and cook high for those last 15 minutes to thicken quick.
- Is natural release important? Yes! It lets chicken relax and keeps juices inside instead of steaming out fast when you open lid.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, dont miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Crock Pot General Tso's Chicken
Equipment
- 1 Mixing bowl for sauce and coating
- 1 Skillet for browning chicken
- 1 Crock pot
Ingredients
Main Ingredients
- 2 lbs Chicken breasts boneless, skinless, cut into 1” pieces
- ¾ cup Cornstarch for coating
- 2 tablespoons Cornstarch for sauce thickening
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons Vegetable oil
- ½ cup Sugar
- ½ cup Low sodium soy sauce
- ½ cup Unsweetened pineapple juice
- ⅓ cup Vinegar white distilled or apple cider
- 4 cloves Garlic minced
- ½ teaspoon Cayenne pepper
- ¼ teaspoon Dried ginger
- Green onions chopped, for topping
Instructions
Instructions
- In a bowl, combine ¾ cup cornstarch, salt, and pepper. Coat chicken pieces evenly in the mixture.
- Heat vegetable oil in a skillet over medium-high heat. Brown chicken in batches until lightly golden on all sides. Do not cook through.
- Transfer chicken to crock pot. In a separate bowl, whisk together sugar, soy sauce, pineapple juice, vinegar, garlic, cayenne pepper, and dried ginger. Pour over chicken.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours until chicken is cooked through and tender.
- Mix 2 tablespoons cornstarch with 2 tablespoons water and stir into crock pot. Cover and cook on HIGH for 15-20 minutes until sauce thickens.
- Serve hot over steamed rice or broccoli and garnish with chopped green onions.
