A family favorite that is not only easy to make, but can be customized by each person with a variety of different toppings. Funny thing about the name is I’m actually from Hawaii, and I’ve never eaten Hawaiian Haystacks in Hawaii, but it’s all the rage in Utah! So let’s get cooking.

I personally like to make mine in my ninja slow cooker. You can make it in a pot over a stove, or in another crockpot. There’s two different gravy versions. The made from scratch (which sounds harder than it really is), and the quick version. I’ll share both in case you are in a bind with ingredients and need to whip up a quick dinner.

Best part is this recipe can be made ahead of time, made in bulk to feed a huge group, and makes great leftovers.

Hawaiian Haystack Recipe

Ingredients

Gravy – serves 6-10 from scratch. Adapted from @abountifulkitchen
2 lbs cooked rotisserie chicken (or cooked chicken breasts)
shredded or cut into bite sized chunks
1/2 cup unsalted butter
4 cups chicken bone broth
2 cups half and half
1/4 cup water
1/4 cup cornstarch
2 tbsp rice vinegar
1/2 tsp garlic powder
1 tbsp dried parsley
salt and pepper to taste
Cooked White Rice

Gravy Quick Canned Version serves 4-6
2 cans Cream of Chicken
2/3 cup chicken broth or milk
2 cans canned chicken or 4 chicken breasts cooked and shredded

Toppings
1 can Mandarin Oranges, drained
1 can Pineapple tidbits, drained
3 Tomatoes, diced
1 package Chow Mein Noodles, dried
2 cups shredded Mexican cheese
1 Green pepper, diced
1 batch Green Onions

Celery, diced
1 can Olives slices
shredded coconut
Peas

Instructions:

1. In a slow cooker on sauté mode, add butter, chicken broth, and half and half. Stir until butter is melted.
2. Combine cornstarch and cold water in a bowl, and whisk until smooth. 
3. Add chicken, vinegar, parsley, salt and pepper. Set slow cooker to low for 1 hour, then switch to keep warm. (I’m sure this would also work to just toss it all in except the corn starch and water, and add that in to thicken before serving).
4. Serve with cooked brown or white rice and toppings in individual bowls. 

In a rush:

1. In a large skillet, melt butter over medium heat.
2. Add chicken broth and half and half. 
3. Combine cornstarch and cold water in measuring cup, whisk until smooth. 
4. Add cornstarch slurry to the skillet. Heat, stirring until thickened. 
5. Add chicken, vinegar, parsley, salt and pepper and garlic powder. 

Serve
Start with a bed of rice and add the chicken + gravy over top. Add as many toppings as you desire and enjoy!

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