Wednesday, March 26, 2014
Crock Pot Hawaiian Haystacks
I will admit, when I tried these for the first time way back in Freshman year of collage at a friend's house I was very skeptical of the combination of flavors. When I saw all the toppings neatly organized out on the table I was weirded out but after that first bite I learned my assumptions were terribly wrong. I now love this meal and crave it more often then most of my other crock pot recipes which is why I cannot believe I haven't shared it before now!
Please, before you knock it give it a try. If anything you'll appreciate how much work this dinner doesn't take, it really shouldn't count as making dinner.
3 frozen chicken breasts
2 cans cream of chicken soup
rice (white or brown, quick or not, doesn't matter, your preference!)
grated cheddar cheese
crushed/chunked/tid-bit can pineapple (fresh would be fine)
chow mein noodles
Directions: Place frozen chicken breasts in the bottom of a crock pot, cover with cream of chicken soup and cook on low for 6 hours or on high for 3. Once chicken breasts are cooked through shred and return to cream mixture. If cooking non-frozen chicken breasts you can add some milk to the soup once chicken is cooked to thin the consistency. Cook rice according to directions.
Place rice on bottom of plate/bowl, top with chicken mixture and any or all optional toppings! Below you will see how we assemble our haystacks!
Have you had these or something like it? What toppings do you use or do you think you'd try?