Sunday, September 11, 2016

Homemade Sauces with Two Crockpot Uses

Phew, it's been a while, huh? Sorry about that. I haven't been feeling awesome and we have been adjusting to going back to school/work. Not many new recipes were made and to be honest not much food in general- takeout chinese and pizza- not our normal style, but some weeks it happens. We are back on track and in full meal-prep swing this week though! So what have I been up to? Matt and I went up to Traverse City, MI to compete and camp for the second year in a row. It rained on us which wasn't a lot of fun, but this year a bunch of my friends came to compete also so that's always a good time! 

Charlie started pre-school, she goes every day, all day and that has been an adjustment. She is not a fan of the one-hour nap- the girl likes her sleep. 

This week it's all about the sauces. It is cheaper and you can control the ingredients if you make your own- I know it's more time consuming, but with both of these recipes using a crockpot, just making sauce is not so bad! Plus make more and you can freeze it. :)

Homemade Hoison Sauce

(Makes ~2/3 Cup)
This is great as a glaze on chicken, as a dip for eggrolls, or as a stirfry sauce. Even better- It comes together in less than 10 minutes! 

- 1/2 Cup Coconut Aminos
- 1/4 Cup Nut Butter (or peanut butter)
- 1 Tbsp Honey (or two if you like it sweeter)
- 1 Tbsp White Vinegar (or rice wine vinegar)
- 2 Garlic Cloves, finely minced
- 1 Tbsp Sesame Oil
- 2 tsp Siracha (or other asian hot sauce)

Whisk all the ingredients together until smooth. Taste. You may add a splash more vinegar for tartness, or honey for sweetness depending on your preference. 

Asian Sweet Chili Sauce

Another great dipping or stir fry sauce. 

- 1/4 Cup Water
- 1/4 Cup White Vinegar (or Rice Wine Vinegar)
- 2 Tbsp Coconut Sugar (or white refined sugar)
- 1/2 tsp Fresh Grated Ginger
- 1 Small Garlic Clove finely minced
- Pinch Red Pepper Flakes
- 1/2 tsp Ketchup
- 1 tsp Arrowroot Powder + 1 Tbsp Water- mixed (... or corn starch to replace arrowroot)

1. In a skillet over medium-high heat, add all of the ingredients except the arrow root and water. Whisk. 

Once it is slightly boiling add the arrowroot/water mixture and whisk until the sauce thickens. Take off the heat and it will thicken more. 

Putting the above sauces together: 

Crockpot Mongolian Chicken 

Re-creating one of my favorite Chinese- American beef dishes. Add some broccoli florets and green onion to the final product and serve over rice! 

- 3 lbs Boneless, Skinless Chicken Breast
- 1/4 Cup Arrowroot Powder
- 1/2 Cup Coconut Aminos
- 1/2 Cup Water
- 1/2 Cup Coconut Sugar
- 1/2 Cup Sweet Chili Sauce
- 1/4 Cup Rice Vinegar (or White)
- 3 Tbsp Hoison Sauce
1. In a crockpot, add the chicken breasts and coat in the arrowroot powder. 

2. Whisk the remaining ingredients and pour over the chicken. 

3. Cook on low 5-6 hours or high 3-4 hours. Shred the chicken in the sauce. It will thicken slightly as it cools. 

Homemade Enchilada Sauce

Perfect for a drizzle on nachos or tacos, homemade enchiladas, or the slow cooker dish below. 

- 2 Tbsp Olive Oil
- 1/4 Cup Flour
- 1/4 Cup Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1 14.5-oz Can Tomato Sauce (no added sugar)
- 1 Cup+ Water

1. In a small sauce pan over medium heat, add the oil, chili powder, and flour. Whisk until smooth and the sauce starts to turn a darker color. Stir in the remaining ingredients. Whisk until smooth and reduce the heat. Stir occasionally. The sauce will thicken in 5-10 minutes. If it is too thick for your preference, add more water. 

Crockpot Chicken and Beans

You could easily use a pork loin for a traditional "pork and beans" in this recipe, but we didn't have any and I think my riff on that recipe with the chicken was great!

- 2lbs Boneless Skinless Chicken Breast
- 1 16-oz Can Pinto Beans, rinsed and drained
- 1 1/2 Cups Enchilada Sauce (above) or a 10-oz can (ew)
- 1/2 Cup Salsa

1. Put all of the ingredients in the crockpot. Cover and cook on low 6-7 hours or high 3-4 hours. 

When the meat is tender, shred it in the sauce. Serve on tortillas or with rice. 

Matt's was bigger than mine: 


  1. Hello,this is Grace from Mariacommunion,an online shop ( ) which sells communion dresses specially .After visiting your blog,we would like to collaborate with you on a sponsored post and banner. If you are interested, could you please contact us at so that we can send you more details? Looking forward to hearing from you. Thank you very much.

  2. I made this for dinner tonight and omg is this INCREDIBLE. I subbed the chicken broth for veggie broth to make it vegetarian and I am sure it tastes just as good — if not better! I am definitely saving this and making it again. And again. Thanks for the post!!!

  3. You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting. UpdateLand