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Slow Cooker Hawaiian Haystacks
Tender shredded chicken in a creamy sauce that you pile on rice and top with crunch chow mein noodles and more.
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
178
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 4 quart or larger (I own and use this one from Crock-Pot)
Ingredients
1.5
lbs.
boneless skinless chicken breasts
½
cup
chicken broth
or water
10.5
oz.
can cream of chicken
1
tsp.
onion powder
1
tsp.
garlic powder
1
tsp.
salt
½
tsp.
black pepper
For serving:
cooked white rice
crunchy chow mein noodles
Roma tomatoes
diced
mandarin oranges
sliced black olives
green onions
sliced
US Customary
-
Metric
Instructions
Place the chicken in the crockpot.
In a small bowl, mix the chicken broth, cream of chicken, onion powder, garlic powder, salt and pepper.
Pour the cream of chicken mixture on top of the chicken breast.
Cook on low for 8 hours or on high for 4 hours.
Remove the chicken from the crockpot and with 2 forks shred the chicken.
Return the shredded chicken to the slow and mix with the sauce, until the chicken is well coated.
Serve on top of rice and garnish with Chow Mein noodles, tomatoes, mandarin, black olive, and green onion.
Video
Notes
Nutritional values do not include the rice or toppings.
Start cooking your rice towards the end of the cooking time.
Other topping ideas:
pineapple tidbits, shredded coconut, sliced almonds, green peas, melted cheddar cheese, diced bell peppers, shredded cheddar cheese, and sunflower seeds.
Nutrition
Calories:
178
kcal
|
Carbohydrates:
4
g
|
Protein:
26
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
77
mg
|
Sodium:
941
mg
|
Potassium:
459
mg
|
Fiber:
0.1
g
|
Sugar:
0.4
g
|
Vitamin A:
126
IU
|
Vitamin C:
1
mg
|
Calcium:
16
mg
|
Iron:
1
mg