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 Hoisin 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: