The world in travel girl eyes.

Crock Pot General Tso’s Chicken

Can I just say, that I made this General Tso’s chicken without a kitchen? Alright fine, my crock pot did it. And okay fiiiinnnee… I was able to use the stovetop for two seconds so I kinda exaggerated. But 98% of the cooking process took place in the living room. And that’s pretty cool. My hubs was putting a new countertop, and I was banned from the kitchen- (wahhh). So I took my crock pot to my own little corner in the living room and whipped up this General Tso’s chicken. Although, I’m sure that this entire thing can be made on the stovetop if you’d rather- check out the recipe for my thoughts on that. Though I have yet to try it.

The flavor in this recipe is amazing, I can tell you it’s SPOT ON, it’s just like General Tso’s chicken from a restaurant but it’s healthier and doesn’t have unknown ingredients in it. I’ve tried (& failed) making other General Tso’s chicken recipes before so I’m glad to finally have one that’s a keeper. I’m getting quite a collection of successful Asian cuisines : ) Chicken Fingers, Crab Rangoon, Pork Fried Rice, Chow Mein, … you name it.

Feel like mixing it up?

Obviously the broccoli in this dish is delish. But why not experiment a bit. Through in some cashews, or maybe sprinkle some sesame seeds on top. Perhaps some other vegetables would add a nice texture- snow peas maybe? Oh- and I love the sprinkling of green onions on top. It adds more color, flavor, and texture. Don’t forget the chop sticks!


  • 2 large boneless chicken breasts, cut into 1 inch pieces
  • 1 cup cornstarch, divided
  • 1 ½ cups broccoli florets, washed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons vegetable oil
  • ½ cup sugar
  • ½ cup low sodium soy sauce
  • ½ cup pineapple juice I threw in some pineapple slices too! (You can also substitute orange juice)
  • ⅓ cup vinegar (white distilled or apple cider)
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dried ginger
  • Diced green onions for garnish


  1. In a large bowl, thoroughly coat the chicken in ¾ of the cornstarch- save the remaining ¼ in case you want to thicken the sauce later. Lightly shake excess cornstarch off each chicken piece and set aside.
  2. Heat the oil in a large skillet over medium-high heat and add the chicken pieces. Cook on each side until the outside firms up and browns just slightly. About 10 minutes or so.
  3. Mix remaining ingredients in the crock pot, and add the chicken. Cook it on low for about 3 hours.
  4. To thicken the sauce, take the remaining ¼ cup cornstarch and add a little less than ¼ cup.


I haven’t tried this yet but I think you could make this on the stovetop too, by cooking the chicken until slightly browned, adding the sauce ingredients/broccoli, and letting it simmer on medium heat until it reaches desired consistency.

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