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–+ servings

Hawaiian Haystacks

Author Amber Brady
Yields 4 Servings

Ingredients

  • 2 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 cup chicken broth, divided in half
  • ½ cup milk
  • 1 Tbsp dried minced onion
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • 1 tsp kosher salt
  • 1 Tbsp granulated sugar
  • ½ tsp ground cinnamon
  • 2 large chicken breasts
  • 4 cups cooked brown rice
  • ½ cup frozen peas, rinsed under warm water until thawed
  • ½ cup pineapple chunks, (we prefer fresh over canned)
  • ½ cup sliced olives
  • ½ cup shredded colby jack cheese
  • ½ cup sweetened coconut flakes
  • ½ cup chow mein noodles
  • Other toppings as desired, (celery, craisins, etc.)

Instructions

  • Combine ½ cup chicken broth & ½ cup milk in a glass measure cup with a spout. In a small saucepan, heat butter until melted. Whisk in flour until it clumps up. SLOWLY add chicken broth/milk mixture, whisking briskly so that the mixture does not clump up. Continue until the liquid is added & the mixture boils & thickens.
  • Remove from heat. Add additional ½ cup of chicken broth, dried onion, garlic powder, black pepper, salt, sugar & cinnamon. Pour mixture into a small crock pot. Add chicken breasts & let cook, on low for 4-6 hours or until fully cooked.
  • Remove chicken breasts, shred, & place back into gravy. Taste & adjust seasonings if needed. Serve over cooked brown rice with desired toppings: peas, fresh pineapple, olives, cheese, coconut flakes, chow mein noodles, etc.

Notes

*No crock pot method: Boil chicken in water for 10-15 minutes or until done. Remove from water & dice chicken with a knife. Make sauce as above & add cooked chicken. Bring chicken & gravy mixture to a boil. Serve over rice with desired toppings.