There are a lot of things that I've experienced over the years that I thought would be amazing but wound up being terrible ideas, like pregaming open bars, volunteering to do favors that I can't possibly fit into my schedule, or watching Juan Pablo be this season's Bachelor. (Seriously, by the end of the Finale After-Show, I was ready to throw my TV out the window. Anyone with me there?)
There are also things that sounded questionable at first but surprised me with how perfectly they turned out, like Crock Pot General Tso's Chicken. When I first thought to do it, I was pretty positive that it was going to result in disaster, but figured I'd give it a go anyway. I mean, Chinese food (American-Chinese takeout and authentic Chinese food alike) usually calls for quick cooking methods, like a fast stir fry or a dip in bubbling peanut oil. The total opposite of slow cooking.
But when I first lightly pan-fried the chicken and THEN added it to the slow cooker, where the sauce thickened and soaked into the crisp pieces, it was heavenly. I served it over microwavable steamed rice and broccoli, and the meal was simple, delicious, and enjoyed by my whole family. I'd absolutely make this again, many times over!
Did I mention, by the way, that this is a lot better for you than the take-out version? Instead of being deep fried, the chicken is lightly pan fried in only 2 tablespoons of oil total. It also contains WAY less sodium! Did I also mention that it tastes better than the take-out version? Because it does. It really, truly does. But don't just take my word for it, try it for yourself and see! (And then tag #hostthetoast in an Instagram photo and show me how you serve yours!)Print
Crock Pot General Tso's Chicken
- Total Time: 4 hours 10 minutes
- Yield: 6 1x
Slightly adapted from Fav Family Recipes
- 2 lbs boneless, skinless chicken breasts (cut into 1” pieces)
- ¾ cup plus 2 tablespoons cornstarch, divided
- 1 teaspoon salt
- ½ teaspoon 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, to top
- Rice and broccoli, to serve
- Combine ¾ cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.
- Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.
- In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
- Add the chicken to the crock pot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. If not, take the remaining 2 tablespoons of cornstarch and mix it with 2 tablespoons cold water until a slurry forms. Then, gently mix a bit into the chicken and sauce, being careful not to scrape the cornstarch coating off of the chicken. If it's very thin, you'll need more, if it's not too thin, use is sparingly. It thickens significantly as it cooks, so you may not need the whole ¼ cup. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.
If you cannot use pineapple juice in the sauce, orange juice will work fine for a slightly different (but still delicious) flavor!
- Prep Time: 10 mins
- Cook Time: 4 hours
Paul Censullo says
My (picky) son came across this recipe and has been after me to make it. So I will!
Question: do you use fresh or dried cayenne pepper? Also, my wife does not like spicy, so do you think I can wait til close to the end of cooking before taking her portion out and adding the cayenne pepper?
Great question. I used dried cayenne pepper. I think the recipe would be fine without it, or if you want to add it near the end to just your portions, that should work, too! I hope you all enjoy it!
Hi I am cooking this now. Should the chicken just sit on top of the sauce or should I coat it in the sauce B4 turning the crockpot on?
Could you please clarify the size or type cup used for the measurements. This looks too tasty not to try
The cup used for measurements in this recipe is a standard US measuring cup. Assuming that you might be outside of the US, 16 tablespoons is equal to 1 cup. Hope that helps!
1 cup = 240 ml
hope that helps
1 cup is actually 250 ml
Actually it is 240 ml in a cup
As this is a US recipe the cup is 240ml. Metric (as per Australia any many other countries a cup is 250ml). A US tablespoon BTW is 15ml (or 3 teaspoons) - metric is 20ml (or 4 teaspoons).
Dave Holmes says
Hey so we made this recipe, and it was DELICIOUS! However, we didn't get that nice glazy coating like you have in the photo. Ours ended up more like chicken in Tso's flavored gravy. What would you recommend to get a better glaze on the chicken?
I'm not really sure why it would come out like that. Did you add more cornstarch at the end? Perhaps even our crock pots have different temps for "high" and it resulted in a different consistency for the sauce? I'm sorry I can't give you a definite answer!
I just made this recipe tonight and it was awesome! I had the same problem as Dave though, my glaze never thickened. I did add the extra cornstarch after it cooked for almost 4 hours on low. Would cooking it on high help at all?
Hm... I'm really not sure what the issue could be, perhaps it does have to do with differing temperatures in the crock pots? I think maybe increasing the temperature to high after adding the cornstarch slurry and letting it cook a 1/2 hour or so might make a difference, but I can't say for sure. Since a few people on here have mentioned this, I'm going to give it a try in my other crock pot (which is bigger and therefore might yield different results) and see if I can figure out the problem. Sorry I can't give you an immediate, definite answer, but I will get back to you once I try it in the other crock!
I gave the recipe another shot this weekend and I wanted to give you an update because I might have found a solution for the gravy sauce. I still didn't get it quite to the nice glaze you had, but it was miles closer than the first time I made it. I turned the temp from low to high on my crock pot for the last 40 minutes and I could see that helped a little. I still ended up doing the slurry, but I also went a bit heavier on the cornstarch in ratio to the water (not by much, but it definitely wasn't an even 1/4 cup each) and that also definitely made a difference. I think maybe a larger slow cooker might help too by allowing the sauce to spread out a bit and thicken in the middle. I'm going to give it another go for my parents sometime because they have an 8 quart and mine is only 4, I'm determined to figure it out! 🙂
I made this tonight. I omitted the cayenne pepper bc my family does not like spicy.
I have to say it was great!!! And so filling. Definitely a keeper in the recipe book and so much cheaper than eating out.
Thank you for posting !
I'm so glad to hear you enjoyed it, Jennifer!
Cathleen Sever says
Hey, Do you not know what measuring cups are? Yikes!!!!
What makes you say that?
Yes I'm curious about the question regarding measuring cups Cathleen. Morgan's measuring instructions were perfect.
I'm going to make this recipe tonight but I wonder what setting to put my crock pot on. Mine has settings of High 4hrs High 6 hrs Low 8hrs Low 10hrs. Wonder if I should set it to High 4 hours or if Low 8 hrs and just take it out at 4 would work.
I would probably say low 8 hours and take it out at 4. If it's not quite right at that time, put it back in for another 30 mins on High 4 hours and see if it makes a difference.
Thanks a lot!
Kristi F says
Since I know I can trust your opinions by the Juan Pablo reference (hahaha seriously) I am adding this to this weeks dinner menu. I'm so happy I found this blog!
And I had such high hopes for Juan Pablo... Sigh. I hope you enjoy the General Tso's, and I'm so happy to have you here!
Quick question, I have a small (I think 3 qt) and a large (7 qt) crock-pot. Which would you recommend using? Making this Thursday, stoked!
I believe that the crock pot I used was a 4 quart crock pot. I'm not quite sure which option would be better or easier for you, but I'd probably choose the 3 quart. I know crock pots work better when filled at least half way, so I wouldn't want something to go wrong if there wasn't enough for your 7 quart crock pot.
Annie Morgan says
If the sauce isn't thick enough when I make this I would gently ladle the sauce into a sauce pan, bring up to a boil, add the extra corn starch slurry, cook till thickened and add it back to the chicken. I know it's an extra step but I want it to look like the photo you posted.
This looks and sounds delicious.
I made this meal yesterday and it was delicious! You were right- it's better than any take out I have ever had. As a new mom I am looking for recipes to make in my crock pot- but not just chili and stew so this was perfect! My sauce turned out in a really nice glaze, just wanted to FYI you since I know others had issues.
So glad to hear, Erin, and congrats on your new mommyhood! 🙂
My family loves General Tso's Chicken. This was fabulous. My glaze was perfect. I actually stopped cooking after 3hrs. I have a large oval crockpot and the chicken fit in a single layer on the bottom so I am thinking it cooked a bit quicker than a smaller crockpot. Will definitely make this again!
So happy to hear, Sandra!
Hi! Am making this tonight! Which vinegar type do you recommend?? Any other things I should watched out for while making? Can't wait!!
I'm sorry that I didn't see this yesterday-- I was driving home from my cousin's wedding in upstate NY. I used apple cider vinegar for this recipe, but white distilled, white wine, or rice wine should all work well, too! I hope yours turned out great!
Think I'm going to make this tomorrow I'm not a fan of pineapple, is there a substitute I could use?
The General Tso's doesn't wind up tasting pineapple-y, but if you're still nervous I'd recommend using orange juice! I've never tried it that way, but I have very little doubt that it would work perfectly fine.
I made it, Havent eaten it yet but the orange juice worked well 🙂
I also added ALL of the ingredients to the crock-pot at the beginning including the corn starch. it turned out like the picture.
I'm so glad that the orange juice worked well! Hope you enjoyed the final dish =)
Yummy Yummy, I will try this one sometime next week. For sure my family will love this dish.
just wondering, what can I use besides pineapple juice? I'm allergy to it but I really want to try this recipe.
Another commenter used orange juice and said that it worked well!
Hey Morgan just made this and it tastes amazing. Except the chicken became soggy in the cooker. When did you add the chicken?
I'm sorry to hear that! I added my chicken in in the very beginning with all of the other ingredients. While the chicken should definitely stay crisp, it's not as crispy as deep-fried General Tso's for sure. But if yours was straight up soggy, it might have to do with a difference in our crock pots, or perhaps the thickness of the cornstarch coating. I couldn't tell for sure without being there myself, but if you continue to have problems, you could try pan frying the chicken and cooking the sauce separately in a saucepan until reduced to a glaze, and then combining the two at the end! It wouldn't be exactly the same, but your chicken would stay crispier!
Any idea how many weight watchers points?
I followed the recipe to a t but the chicken turned out like mush... any idea what could have gone wrong?
I'm sorry to hear that Alek! I'm not really sure what the issue could have been. Perhaps it was a difference in our crock pots, or maybe in the thickness of our cornstarch coating. I'll give this another run-through when I get a chance and see if there is anything during cooking that I can find that would cause that to happen so that no one has that issue in the future. So sorry again =(
Hey, this is cooking right now for me but it looks like its going to be awesome. Can this be doubled?
If you have a big enough crock pot, doubling it should work fine!
Hi I did a review of your recipe: http://emmalovisaa.blogspot.co.uk/2014/06/slow-cooked-general-tsos-chicken.html
I would love if you checked it out! I was so happy with the results; everything tasted absolutely delicious. Thank you so much for the recipe. Your pictures were definitely the selling point.
Thanks, Emma! Yours looks awesome! I'm so glad that you liked it, and it was so nice of you to take the time to write such nice things about Host the Toast. Oh, and your sesame tuna pictures have got me drooling!
Thanks Morgan, that means a lot 🙂 No problem at all. I am glad it was okay to use your recipe on my blog. As I said before, it really was so so good. Thank you so much for the compliment and for responding to me!
Erica Hernandez says
Hello,I had a question I used 3 1/2 pounds of chicken I had to add more of the ingredients.. Is the liquid supposed to be light? And I had to use sweet and pineapple juice dose that make a difference ?
The liquid should be relatively light, but not extremely. I have never tried the recipe with sweetened pineapple juice, but I would assume that it would be too sweet with the amount of sugar-- how did it wind up turning out for you?
Kurt D. says
I made this yesterday and had decent results. The flavors in the sauce were great, but my problem lies in the basic flaws of my, or most, by an un-scientific tally of web research, slow cooker; the meat is DRY.
That's a bit disappointing when you've gone through all the proper steps and measures, etc. and seen the delicious looking pictures on the site. (Mine looked mostly like the pictures, but, eh, not quite...) so, next time I try this, I will probably try a 3 hour cooking time and use boneless chicken thigh, since it has a higher fat content. My chicken "coating" was also a little gravy-ish, as others described. May have been my fault, though, because I may not have browned the chicken pieces at a high enough temperature. They weren't exactly "browned" even though I fried them for more than two minutes per side.
Could you replace the cayenne with something else? Like siracha sauce?
Sure thing, Brooke!
Hello- I have a general tso premade sauce I bought for the grocery store. How would I sub this into your recipe? Could I use the premade general tso sauce for this step of the recipe? Thanks!
3.In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
I'm really not sure, Shelly, as I have never tried that before. I don't want to lead you astray by telling you to go for it, but if you do decide to try it out please let me know how it turns out for you!
I loved this! I made it for my lady as well as for a family member of mine who has a severe allergy to all fish and seafood. Due to her allergy, she's rarely able to indulge in Chinese food, as the language barrier has caused issues in the past, so she now just avoids it. It came out so great! I left it in the crockpot a bit too long, so it got nice and tender, some pieces were falling about. Regardless, it was amazing. The flavor was spot on, and it was great knowing exactly what was in my chinese food. Served it with white rice and steamed brocoli and it was amazing! I will 100% be making it again, thanks for the recipe! 😀
This week I'm making 3 or 4 of your recipes, I'm very excited to try them all!
I'm so glad to hear it, Trevor! I hope you enjoy the other recipes as much as you did this one!
Can I use brown sugar instead?
You can. Brown sugar will give a more molasses-y flavor, but that should be fine here.
Ashley Brown says
Tried this - it's awesome. The coating didn't really stay on as well as it looks in your pictures, but the hubby and I didn't care, because the sauce was amazing.
Carissa R. says
Made this the other night and, knowing how my new-and-large All Clad slow cooker cooks things SO FAST, I was careful about undercooking the chicken initially. I really dredged the heck out of it and didn't really remove a bunch of excess so the sauce would thicken -- which it did, MUCH more than needed, so I ended up adding another 1/2 C. or so of pineapple juice at the end. I kept the sauce amounts the same but used 1.5# of chicken, which was cooked through and perfect at the 2:10 mark (a full hour and :50 early?!). It wasn't crispy, but it was delicious; I'll happily add this into the rotation.
Hey, I'm just wondering if you have any suggestion for an alternative to the pineapple juice? My daughter is allergic to pineapples, so I can't use that, but I'd love to try this recipe out. I was thinking apple juice, or maybe grapefruit juice for a more tart flavor, but I'm not sure. I'd really appreciate any suggestions. Thanks. 🙂
Try orange juice! Orange juice works really well with Chinese food =)
Three Friends and a Fork says
This was a huge hit at our house. It is going in the recipe file!. Thank you so much!
This sounds absolutely delish! I really want to try it, but I'm worried about the carb count being way too high. Have you ever tried it without the cornstarch coating? Just fry up the chicken a little first?
That will work fine, Siobhan! I actually JUST made another crock pot recipe (Crock Pot Kung Pao Chicken) that did exactly that. However, you won't be able to thicken the sauce without cornstarch or some other thickening agent. While it won't be bad if it's still liquidy, it won't stick the way you'd like it too. Perhaps you could replace it at the end with tapioca or arrowroot or something similar?
Oh good! I'll have to try that! Thanks so much!
This was SO SO SO good!! Thanks for the recipe, definitely a KEEPER! 🙂
Awesome! I'm glad you liked it so much!!
Wow you are gifted! I made this tonight, it was terrific and we're a hard crowd to please. Made it with stir fried/steamed broccoli snow peas celery bok choy and onions. So glad that I stumbled upon your site and now that I have I can't wait to try more.
Btw. Cornstarch in this recipe can get everywhere for a messy cook. Try gently coating the chicken in batches in a Baggie filled with the cornstarch.
This was huge hit at my house last night - thanks for the new recipe!
Robin Davis says
This is a winner of a recipe. My whole family loved this including the five year old. I always hate it when people comment their changes to a recipe but here goes. I didn't have time to cook it in the crock pot, so I put the cooked chicken in a pan and poured the sauce on and let it simmer for about 15 minutes. Because we have a little one here, I omitted the cayenne pepper but had the option available should adults want to pepper their sauce. With the exception of omitting the cayenne pepper, I followed the instructions for the sauce and it was delicious. I used the juice from a can of pineapple chunks and then put the pineapple chunks in with the chicken. Thanks so much for this recipe.
This recipe came out great. My whole family loved it! I used orange juice instead of pineapple juice. I would probably reduce the sugar next time if I use orange juice again cuz it was very sweet. Also I put the extra cornstarch into the liquid at the beginning (after reading thru a lot of the previous comments) and mine came out nicely glazed and thick. My 8 year old son said it tasted like the chicken at the mall that they hand out on toothpicks.
This was fantastic! Thanks so much for sharing
I'm so happy that you enjoyed it, Jen!
Hi, For my crock pot low is 8 hours and high is 4 hours. Is it okay if I can have it at high? as I want this to be ready in 4 hours.
Most recipes recommend cooking on low for 8 hours or on high for 4, but it actually depends on what you're cooking (for example, you wouldn't say "my oven is 350 degrees for 20 minutes"). Because you quickly fry the chicken first, and because it is in smaller pieces and you are not looking to shred it, it takes much less time than, say, a pork shoulder. Low at 4 hours will be fine, but if you want it done sooner, I'd assume high heat would work alright for slightly less time (probably just under or at 3 hours). I haven't tried it myself though so I can't really recommend it.
Hello Morgan, I'm writing from Spain. Just wondering would a pressure cooker or oven be ok for the General Tso's recipte?
I don't know how it would work in a pressure cooker, but it most certainly would have to be adjusted. Pressure cookers cook quickly whereas slow cookers do the opposite.
This dish is absolute delish.. ! I used brown sugar as ran out of white.
I'm an Asian who doesn't know how to cook Chinese food, today I was a star to my family.
I just made this and although a lot of the brwading came off when I tried to stir gently at the end, it is still amazingly delicious! I am wondering if I toss the chicken in the sauce immediately upon putting it in the crock pot of that might help keep it intact?
I also added pineapple, edemame and sliced mushrooms an hour before it was done, it rocked! I will def make this again!
Darla Ng says
i'm always tickled by "Chinese" recipes. I married a Chinese immigrant who had never heard of General Tso's chicken. He pronounces it as General Joe, which is probably correct. I cook "fake" Chinese for him, which he really enjoys. Thanks for your recipes, which I enjoy.
Delicious recipe! I followed the recipe (in regards to the ingredients) and it was wonderful. I only changed the order of how I made everything after reading reviews that the sauce wasn't thickening into a glaze. What I did was make the sauce first and put it in the crockpot on high and added the corn starch/water mixture. Then I prepared my chicken and cooked it. By the time the chicken was cooked, my sauce thickened up and I transferred the chicken right onto the sauce. Stirred it gently so you do not remove the batter from the chicken!
Can you use frozen chicken?
No, it would not do well in the first few steps, unfortunately.
Made this tonight (not slow cooker, just put the sauce on high to thicken and fried the chicken until done), and realized we really, really should have followed your specification for low sodium soy sauce :/. We had regular, so that's what we used, and served it over fried rice- tasted like straight salt. All the flavors sounds/smelled spot on, but we definitely need to try this again with either low sodium soy sauce or less regular soy sauce. So, forewarning for anyone contemplating making this: DO NOT use regular soy sauce, especially if your serving it over fried rice, which also has soy sauce in it. Can't wait to try it again though, and see if we can correct the problem!
This sounds delicious however I am cooking for one. Would this freeze well?
This is absolutely delicious. I made this for my boyfriend and he wants to have it every week! I did forgo the crock pot (just to speed things up a bit) and made this in a skillet on the stove and it was perfect. Making it again today, thanks for the awesome recipe!!
Hi, I made this yesterday for my family and I seemed to have the same issue with it not getting a glaze like yours. While it was delicious, it didn't look pretty LOL. I am definitely going to try this again, but maybe I will try with my smaller crockpot instead of my large one and see if that makes it better.
Thank you for posting this recipe! I've tried to cook Chinese food at home before, but it usually doesn't turn out well. This was an exception! It's way better than any takeout I've ever had!!!
Stephane gunther says
I use a can of unsweetened pineapple and throw juice and fruit in. Which we love.
Hi there! Looks delicious. One question... Do you see any reason why you could not use rice vinegar instead of white or cider? Thanks!
Rice vinegar would be fine!
I know this is an older recipe - but I had to comment! My boyfriend and I just made this and it was great!! A lot of times recipes say they are as good as takeout, and they are nothing to write home about - but this was seiously better than takeout! Awesome recipe, thanks!!
I'm so glad you liked it! It's funny, I actually *just* finished up making a whole batch of "better than take-out" recipes that I'm going to be sharing starting next week!
i made this twice since finding the recipe last week. DEE-Licious! I didn't have time to do the crock pot so I did it on the stove in a wide sauce pan. Mixed all ingredients, brought to near boil then reduced and cooked on med-low. Guess it took about 20-30 mins for the right consistency. Don't try to simmer too low or sauce won't thicken. Plus need to keep checking. As soon as sauce is frothy, it's done. Should then have gel- like consistency like sauce you get on take-out. No need to add extra cornstarch (did that first time and then didn't keep good eye, turned almost into a paste.). Put cooked chicken pieces into pan, put on lid and tossed gently to coat. My boyfriend thought it was better than our usual Chinese restaurant ( which is pretty good BTW). Told him it was healthier too. He asked "How?" .... Well, he does think iced coffee counts as a food group. Thanks for the wonderful recipe!
WOW....Amazing Recipe,,,made it on the stovetop, definitely making this again...thank you!!!!
This recipe was absolutely AMAZING. It really was better than takeout, and I never say that. I reduced the amount of sugar to 1/4 cup because I don't like my sauce super sweet and it was wonderful. Will definitely make again.
TO MAKE IT STICKY!!!!
Try lifting the crockpot top (towards the last hour or two) and situating it so the steam can escape. That always causes my meats to tighten-up, if you will, and get a little crispy. I do this when I roast chicken legs in the crockpot and they always have a tighter skin (not soggy). I am printing this dish out now and plan to try it really soon, as I like not having to buy "special" ingredients that I may never uses again. : )
Anna Marye says
I made it and the taste is winderful, however mine came out more like a general tso's pulled chicken dinner. My chicken was very tender and just kinda fell apart?
Can this be frozen
Hi! I have tried this recipe before and have loved it! I was thinking of making it for my book club. How would I go about doubling this recipe? Do I just double all of the ingredients? Then, how long should I cook it and on what temperature?
Could I use Tamari sauce instead of soy?
Yes, that would be fine, Kim!
Diana Hurtado says
Made this wonderful dish last night and it was delicious! Everything turned out great. I did sauté broccoli in olive oil before serving. Glaze was beautiful. Chicken alone is great football watching treat. Love it, thanks
Hi! I'm planning to make this tonight but I don't have dry ginger but I do have fresh ginger! Would that work? And if so, how should I add it into the recipe??? Excited to make this since my boyfriend loves general tso chicken!!!
Yes, you can use fresh ginger! Just peel and grate or finely mince about a tablespoon's worth and throw that in instead =)
Hi Morgan, I'm a huge fan of this recipe! It's delicious every time! I'm wondering how your prep time is so quick. Cutting up the chicken takes 10 minutes alone, and the frying process adds quite a lot to that. What's your secret?
I wanna make the sauce by itself. How do I do that? How much cornstarch do I add to the liquid? I wanna pour the sauce over fried chicken wings.
I made this recipe and I think I added too much garlic because I bought bottled garlic and used 1 tbs instead of 1/2 tbs. Also, I don't think I browned my chicken enough because it literally feel apart in the crockpot.
Did you ever hear back about whether or not this tasted ok with sweetened pineapple juice? I saw someone ask and you asked a follow up question but I didn't ever see a reply. Thinking of cutting the sugar down because all I have is sweetened pineapple juice.
Pip Witner says
I made this this am and there is by far too little sauce. I have my crock pot on low so I do not know why there is so little sauce. I checked the recipe to make sure I had the correct ingredients and amounts, so what is the problem? I am going to make another double batch of the sauce to add and hope it works
This turned out Amazing!! I was also short on time so I ended up cooking it on high for just under 2 hrs and it came out perfectly! The sauce was thick & tasty. It is a bigger crock pot so I wonder if cooking on high & using a bigger crock pot is the trick to getting the sauce to thicken. I'm also wondering if the sugar helps to thicken the sauce? If not, I may try to use less sugar next time as it was a little sweet.
Thank you so much for sharing this yummy goodness! Definitely a keeper!
Made this for my boyfriend and he LOVED it! I did too! It’s so tasty and EASY. Now I’m going to treat my parents and make it for them too. Highly recommended.
Was really good but sauce was very thick how do I thin it out? Without losInt flavor?
Doubled this recipe. Way 2 spicey for me and my hubby. Will 1/2 the cayenne next time. My daughter loved it. Other than that its a keeper!
Love this recipe!! Glad that all ingredients are Fodmap low so good to eat for people with IBS. Thanks for sharing
MAKE THIS! So easy and tasted delicious!
This was so good. My husband questioned whether it would be better with shrimp so I’m going to make it outside of the crockpot this time with shrimp. Sauce has such a good flavor. I would consider this a super spicy dish and may notch it down just a bit next time.
I'm obsessed with my slow cooker and always looking for new simple delicious recipes and this one did not disappoint. It was so easy to make and packed with amazing flavours. Thanks for this, its a keeper!
Obsessed. Will make this ALL the time for meal prep from now on.
Willlie Garvin says
Looks tasty but I'm not sure about healthy - that's a lot of sugar added.