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General Tso’s Stew

I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s a great with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas
  • Total Time
    Prep: 10 min. Cook: 2 hours
  • Makes
    6 servings (1-1/2 quarts)

Ingredients

  • 1 cup tomato juice
  • 1/2 cup pickled cherry peppers, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon peanut oil
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1 pound shredded cooked chicken
  • 1-1/2 cups chopped onion
  • 1 cup chopped fresh broccoli
  • 1/4 cup chopped green onions
  • 1 teaspoon sesame seeds, toasted

Directions

  • In a 4- or 5-quart slow cooker, combine the first 6 ingredients. Stir in chicken, onion and broccoli. Cook, covered, on low about 2 hours, until vegetables are tender. Top with green onions and sesame seeds to serve.
Nutrition Facts
1 cup: 222 calories, 9g fat (2g saturated fat), 67mg cholesterol, 791mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • Monique
    Nov 15, 2020

    Great recipe for leftover meat. I used pickled CHILI peppers (with the seeds), not CHERRY peppers at about half the amount of peppers called for in the receipe but omitted crushed red pepper flakes since the chili peppers added all the heat necessary. I added extra broccoli, a little garlic and ginger. I also listened to other reviews and increased the sauce. I cooked for 3 hours and it was perfect (broccoli still had just a little crunch to it). I plan to thicken the sauce a little before serving it over rice. The flavor was similar to General Tso's. Definitiely putting this in my meal plan rotation!

  • xlsalbums
    Jan 19, 2020

    This was a short timed slow cooker recipe. I like the flavors. I would serve this over rice as there was not enough liquid to really call it a stew.

  • Angie
    Nov 12, 2019

    Good flavor. Doesn't really taste like General Tso's, but nice. Not enough liquid if you want to serve this over rice or noodles, as I did. I added chicken broth and increased the hoisin sauce to balance the flavor. The cherry peppers are a must! They made the whole flavor of this dish. They were a bit time consuming removing all the seeds and chopping. A little bit of sesame oil really helps with the flavor also.

  • Debglass11
    Mar 27, 2019

    Loved the flavor of this soup! My family loves General Tso's chicken, so when I saw this recipe I knew I had to try it. I didn't realize it was a slow cooker recipe, and since I was short on time, I made it on the stove top. Super easy. I basically doubled the recipe and since I didn't have tomato juice, I used a combination of tomato paste and chicken broth. Like some other reviewers, I wanted more liquid, so used enough chicken broth to accomplish that. The hoisin sauce really makes this dish. I also added a little sesame oil to the pot. Served with potstickers and rice. Everyone loved it!

  • Jean
    Mar 7, 2019

    Love, love, love the flavors in this soup! To make it more like soup I doubled the to.ato juice and added a can if chicken broth. I also used 5 cups of broccoli for plenty of veggies in our low carb diet. Because of adding extra liquid I used 1/2 of a 13 oz bottle of hoisen for flavor. I also forgot to look for pickled cherry peppers so used some viniger (about 1 TB) for that tang. My daughter loved it and we will be making it again. Made rice for the grand children to have under it.

  • LPHJKitchen
    Jan 11, 2019

    This was a very easy and delicious recipe! I took a shortcut and made this in the pressure cooker with great results. It is a thicker soup so if you wanted to thin it down, I'd recommend more tomato juice or chicken broth. Great flavor!

  • mkfrazier
    Oct 3, 2018

    Interesting blend of flavors although even 1 teaspoon of red pepper flakes made this quite spicy. I will reduce this to 1/2 teaspoon (at most) next time. There was very little liquid even for a thick chili-style dish, so I added about 1 cup of water (could use tomato juice, too). Also, the cooking times in the instructions conflict. Is it 4 hours or 2 hours? This was ready to eat after 3-1/2 hours, but not sure if 2 hours was quite enough. (I didn't check that soon.) I will try this again and check on the cook after 2 hours.