Slow Cooker General Tso Chicken with Brown Sugar Sauce
Slow-cooked shredded chicken thighs in a sweet soy, brown sugar, vinegar, and ginger sauce.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar can substitute with apple cider vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup green onions chopped
- sesame seeds for garnish
Additional Preparation
- cooked rice optional, for serving
Instructions
Instructions
- Whisk soy sauce, brown sugar, vinegar, cornstarch, sesame oil, garlic, and ginger until smooth. Put thawed thighs in a suitably sized slow cooker, pour over sauce, turn to coat, and cover.
- Cook on low for about 4–6 hours until the thickest chicken reaches 165°F and shreds easily. Check toward the earlier end and keep the lid closed between checks.
- Transfer chicken to a plate and shred. If the sauce is thin, reduce it separately in a saucepan before combining; otherwise switch off the cooker and fold shredded chicken into the sauce.
- Divide into four portions over separately cooked rice if desired. Add green onions and sesame seeds.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.
- Store separately cooked rice according to its own cooking date.