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Friday, January 6, 2017

Hawaiian Haystacks From Scratch (Crock Pot)


Alright you guys, I had never ever heard of Hawaiian Haystacks until I lived in Utah and I'm really not sure why they are called Hawaiian Haystacks...probably because of the pineapple.  I've tried a few different recipes for this dish but I really hate using cream of whatever soups and/or evaporated milk in my recipes (how most folks typically make this)!  So I've come up with a way to make the chicken for this dish without using any of that stuff and we all really love it so I decided to share! 

Hawaiian Haystacks:
2 large chicken breasts
Salt & Pepper
1 tsp garlic powder
1 tsp onion powder
1 Tbsp dried parsley
2 C chicken broth + 1/3 C flour
1 C plain Greek yogurt
(see toppings list below)

1. Spray your crock pot with non-stick spray, lay chicken breasts inside and season with salt, pepper, garlic powder, onion powder, and parsley.  In a separate bowl whisk together the broth, flour, and yogurt then pour over chicken.  Cook on low for 6 hours or high for 4 hours, shred your chicken with a fork just before serving.
2. Layer your haystacks with whatever you'd like!  We typically use my non-sticky garlic rice as a base but you could easily make that healthier by using brown rice, wild rice, or quinoa. 

-Serves 4-6

Suggested Toppings:
Shredded Cheddar
Diced green onions (or regular onions)
Diced tomatoes
Sliced olives
Crushed pineapple
Crispy Chow Mein noodles (healthier options include nuts or sunflower seeds)
Mandarin oranges
Peas
Corn
Avocado



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