Crockpot Hawaiian Haystacks

slow cooker hawaiian chicken featured image

5 from 1 vote

Crockpot Hawaiian Haystacks

This easy Crockpot Hawaiian Haystack recipe is a dinner that the whole family is sure to love. It's customizable with your favorite toppings and is simple enough to make a laid back, yet delicious, weeknight dinner.

Prep Time45

Cook Time3

Total Time3 45

Course: Main Course

Cuisine: American, Hawaiian

Diet: Low Calorie, Low Lactose

Keyword: crockpot hawaiian chicken, crockpot hawaiian haystacks, slow cooker hawaiian chicken, slow cooker hawaiian haystacks

Servings:

Calories: 478kcal

Author: Kristina Tipps

Equipment

slow cooker

Ingredients

For Chicken

2 lbs boneless skinless chicken breasts
1 teaspoon black pepper
½ teaspoon salt
2 cans cream of chicken soup 10.5 oz each
½ cup chicken broth or ½ cup water plus 1 chicken bouillon cube
1 packet Italian dressing mix
1 cup sour cream
4 cups cooked basmati rice

Toppings

pineapple chunks
chow mein noodles
shredded cheddar cheese
sliced black olives
diced tomatoes
toasted coconut flakes
sliced green onions
sliced almonds
peas
mandarin orange slices

Instructions

Season chicken with salt and pepper. Arrange the chicken breasts in the bottom of the slow cooker.
Add cream of chicken soup, chicken broth and Italian dressing mix. Stir until the mixture is smooth and well combined.
Cover the slow cooker with the lid. Set to low heat and cook for 4–6 hours, or on high heat for 2–3 hours, until the chicken is fully cooked and tender enough to shred easily. The chicken needs to reach at least 165 degrees Fahrenheit with a digital thermometer.
Once cooked, use two forks to shred the chicken. Stir in the 1 cup of sour cream until fully incorporated.
Set out all of the toppings buffet-style so everyone can customize their own haystack. To assemble your haystack bowl, place a scoop of cooked Basmati rice onto the plate and spoon the shredded chicken and creamy sauce over the rice. Add your desired toppings to create your custom haystack.

Notes

*Nutritional information does not include toppings

Storing: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken and sauce mixture for up to 3 months. Thaw overnight in the refrigerator before reheating.

Cooking Tip: If the sauce is too thick after adding the sour cream, stir in additional chicken broth to reach the desired consistency. If it's too thin, let it cook uncovered on high for the last 15–30 minutes to thicken.

Nutrition