Crock Pot Hawaiian Haystacks

Loaded Slow cooker Hawaiian haystacks with the best Hawaiian haystacks toppings on a white plate on a white background.

Crock Pot Hawaiian Haystacks

This Hawaiian Haystacks recipe is the one my mother made for me growing up. It's a family treasure and so yummy! Especially when you add all of the yummy toppings! My favorite part about this recipe... the fact that you can make it in a crock pot!

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 259kcal

Author Whitney Wright

Equipment

slow cooker

Ingredients

1.5 lbs chicken breasts frozen or thawed
10.5 oz cream of chicken soup
.7 oz Good Seasonings Italian Seasoning Mix (1 packet = .7 oz)
12 fl oz evaporated milk
cooked white rice for serving

Hawaiian Haystack Topping Ideas

chopped tomatoes
sliced olives
chow mein noodles
shredded cheese
slivered almonds
pineapple pieces fresh or canned (drained)
sweetened shredded coconut
peas
mandarin oranges fresh or canned (drained)

Instructions

Spray the inside of a crock pot with nonstick cooking spray. Empty the can of cream of chicken soup into the crock pot, followed by the chicken and then sprinkle the Italian seasoning mix overtop of the chicken. Place the lid on and cook on low for 6-8 hours or on high for 4 hours.
30 minutes prior to serving shred the chicken using two forks. Then stir in a can of evaporated milk and let warm up again.
To serve, spoon the creamy chicken mixture overtop a bed of cooked rice. Add your desired toppings. Enjoy!

Notes

Nutritional information is an estimate. It does not include toppings or cooked rice in the calculations.

For a stronger Italian kick, add an additional 1/2 teaspoon of Italian seasoning to the gravy.

Store leftovers in an airtight container in the fridge for 3-4 days. I prefer to store all the elements separately, especially toppings.

You can freeze the gravy to use in advance. Allow the sauce to cool, then transfer it into zip-top bags. Lay the bags flat in the fridge to cool further before transferring them into the freezer. The sauce will keep in the freezer for 1-2 months. To thaw, let it sit in the fridge the night before you plan to serve it for dinner.

Nutrition