Everything Hawaiian Haystacks
 
Prep time
Cook time
Total time
 
A filling gluten free dinner that is packed with fresh fruits, veggies, and nuts. You make your own with these Everything Hawaiian Haystacks.
Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 2 cups milk (I used 1%)
  • 1 cup water
  • ¼ cup cornstarch
  • 3 teaspoons chicken bouillon
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1½ teaspoons dried basil
  • 1½ teaspoons dried thyme
  • ½ teaspoon ground mustard
  • ¾ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛-1/4 teaspoon cayenne pepper (depending on taste)
  • 2 teaspoons sugar
  • 3 large or 4 regular sized chicken breasts
  • 3 ounces cream cheese
  • 4 cups cooked rice
  • Choice of Toppings:
  • blueberries, pineapple tidbits, toasted coconut, chopped nuts, apples, cucumbers, celery, Mushrooms, avocados, shredded cheese, craisins, raisins, water chestnuts, etc.
Directions
  1. In a crockpot add cold milk and water. Dissolve ¼ cup cornstarch into liquid by stirring. Add chicken bouillon, salt, pepper, basil, thyme, ground mustard, garlic powder, cayenne pepper, and sugar. Stir to combine.
  2. Trim fat off raw chicken breasts. Place in crockpot with liquid. Cover and cook on low for 4-5 hours (high for 1½-2 hours) or until chicken can be shredded with a fork.*
  3. Remove chicken breasts and shred with a fork. Add 3 ounces of cream cheese to crockpot. Stir until cream cheese is completely melted and mixture is warmed through.** Return shredded chicken to crockpot and set on keep warm setting for additional 30 minutes.
  4. Serve mixture on top of cooked rice with desired toppings.
Notes
*To cook on stove top, heat a large pot of boiling water and cook chicken breasts for 12 minutes until no longer pink in center. Remove and allow to cool slightly before shredding. For sauce, combine all ingredients except chicken and cream cheese in a large saucepan. Stir to dissolve cornstarch. Heat to boiling. Reduce to a low boil and stir until slightly thickened, about 3-4 minutes. Add cream cheese to mixture and stir until melted through. Shred chicken and add to sauce mixture.
**If sauce is too thin, transfer to a pot and bring to a boil. Reduce to a low boil and cook for 3-4 minutes until thickened. Return to crockpot and add shredded chicken.
Recipe by Breezy Bakes at https://www.breezybakes.com/everything-hawaiian-haystacks/