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General Tso Chicken

Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course
Servings: 6 Adults
Calories: 421kcal
Author: Hannah Stewart

Equipment

  • Slow Cooker or Crockpot

Ingredients

  • 2 lb bone-in chicken thighs, no skin
  • 1/4 cup tapioca starch
  • 1 tbsp olive oil

Sauce:

  • 4 tbsp coconut aminos (or soy sauce)
  • 1/2 cup brown sugar
  • 1/2 tbsp honey
  • 4 cloves garlic, minced
  • 1 tbsp peanut butter
  • 3 tbsp rice wine vinegar
  • 1 tsp white wine vinegar
  • 2 tsp sriracha
  • 2 tsp sesame oil
  • 1/4 tsp ground ginger
  • 1/2 tsp crushed red pepper

Garnish:

  • green onions
  • sesame seeds or toasted pine nuts

Instructions

Directions:

  • Blend together sauce ingredients in high speed blender or food processor.
  • Set chicken thighs into gallon freezer bag (Be sure to label gallon bag if freezing). Add olive oil and tapioca starch and shake bag to coat.*If Freezing or meal prepping go to freezer directions at this point and continue.
  • Add coated chicken thighs into slow cooker.
  • Pour sauce over chicken thighs into slow cooker.
  • Cook on low 4-6 hours or high 2-3 hours.
  • Remove chicken thighs from slow cooker, shred chicken, remove bones and mix shredded chicken back into sauce in slow cooker.
  • Serve over rice and garnish with green onions and sesame seeds or toasted pine nuts, if desired.

Freezer Directions:

  • Pour sauce over chicken thighs in labeled gallon freezer bag.
  • Freeze for up to three months.

Cooking from Frozen Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Dump contents of gallon freezer bag into slow cooker.
  • Cook on low 4-6 hours or high 2-3 hours.
  • Remove chicken thighs from slow cooker, shred chicken, remove bones and mix shredded chicken back into sauce in slow cooker.
  • Serve over rice and garnish with green onions and sesame seeds or toasted pine nuts, if desired.