I absolutely love this recipe because it’s like a delicious, tropical-inspired hug that transforms basic chicken into a burst of flavors with pineapple, coconut, and mandarin oranges. It’s perfect for those cozy nights when you want something hearty yet adventurous, all while making every bite feel like a mini-vacation.
I adore making dishes that draw an enthusiastic response and that happen to be easy to prepare; my slow cooker Hawaiian haystacks fall into that category. This dish, in the words of one of my taste testers, is a “delightful mix of flavors and textures and colors that is just pretty and fun to eat,” especially when you serve it over a bed of “tender and tasty” rice.
Ingredients
Chicken Breasts, Skinned, Boneless, & Cut Up: Protein; low-fat; keeps you full.
Savory flavor comes from chicken broth.
It’s a low-calorie liquid base
Chicken Soup: Creamy texture, rich flavor, adds umami depth.
Soy Sauce: Provides umami and saltiness, amplifies overall taste.
Chunks of Pineapple: They are sweet and sour, much like most citrus fruits.
Pineapples are high in vitamin C and bromelain, an enzyme that aids digestion.
Cheddar Cheese, shredded: Provides creaminess, a rich texture, and is a key source of calcium.
Rice cooked: source of carbohydrates, satisfying, foundation for toppings.
Mandarin oranges: Refreshing, juicy, sweet, and dense with vitamin C.
Coconut Flakes, Toasted: Adds crunch, flavor, rich in soluble fiber.
Crunchy chow mein noodles contrast with soft rice.
Ingredient Quantities
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- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (8 ounces) pineapple chunks, drained
- 1/4 cup sliced green onions
- 3 cups cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup sliced black olives
- 1 cup toasted coconut flakes
- 1 cup chow mein noodles
- 1 cup mandarin oranges, drained
- 1/2 cup slivered almonds
- 1/4 cup soy sauce (for serving)
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Instructions
1. Put the chicken breasts, which have no bones and no skin, into the slow cooker.
2. Combine the chicken broth, cream of chicken soup, 1 tablespoon soy sauce, garlic powder, onion powder, salt, and black pepper in a bowl. Pour this over the chicken.
3. Place the lid on the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. Cook until the chicken is tender and fully cooked.
4. After cooking, use two forks to pull apart and shred the chicken in the slow cooker. Then, mix the chicken with the sauce.
5. Add the pineapple chunks, drained, to the slow cooker. Stir them to combine with the chicken and sauce.
6. Toppings are to be prepared as follows: green onions are to be sliced; tomatoes, diced; lettuce, shredded; and both mandarin oranges and black olives drained.
7. In a dry skillet, over medium heat, toast the coconut flakes until they are golden brown. Set aside.
8. To serve, place on each plate or bowl a scoop of cooked rice to form the base.
9. Pour a plentiful amount of chicken from the slow cooker over the rice.
10. Add to each portion sharp cheddar, diced tomatoes, shredded lettuce, sliced black olives, toasted coconut flakes, chow mein noodles, mandarin oranges, slivered almonds, and if you wish, an extra drizzle of soy sauce. Enjoy!
Equipment Needed
1. Slow cooker
2. Medium mixing bowl
3. Measuring cups and spoons
4. Forks (for shredding chicken)
5. Skillet (for toasting coconut)
6. Knife
7. Cutting board
8. Can opener
9. Mixing spoon or spatula
10. Plates or bowls (for serving)
11. Serving spoon
FAQ
- What type of chicken should be used in this recipe?For optimal results, use 2 pounds of chicken breast that is both boneless and skinless.
- How long should this be cooked in the slow cooker?Prepare the chicken using the broth, cream of chicken soup, and seasonings. You may cook the mixture in a slow cooker on low for 6-8 hours, or 3-4 hours on high. The chicken will be tender and easy to shred when it is done.
- Can I use a different type of rice?Certainly, this recipe can be made using either white or brown rice. Cook the rice according to the instructions on the package.
- How do I serve Hawaiian Haystacks?Begin with a rice base, crown it with the chicken mixture, and then make your choice of toppings: pineapple chunks, cheddar cheese, diced tomatoes, or any other combination you desire.
- Are any of the toppings optional?Absolutely, you can absolutely change the toppings to fit your likings. You might want to try some of these that are slathered over the top in the photos:
– Sliced green onions
– Toasted coconut flakes
– Chow mein noodlesThere’s more to it than that, of course—feel free to improvise!
- Can I prepare this recipe ahead of time?You can, indeed, prepare the chicken mixture ahead of time; just reheat it when it’s time to serve. To streamline the assembly process, consider preparing the toppings in advance.
- Is there a vegetarian version of this recipe?Chickpeas or tofu can replace the chicken to make a vegetarian version of this dish. Use vegetable broth as a base.
Substitutions and Variations
Two lb. of boneless, skinless chicken breast. For a juicier texture, use boneless, skinless chicken thighs.
1 can (10.5 ounces) cream of chicken soup. Substitute with cream of mushroom soup for an earthy flavor.
1 cup chicken broth: Use vegetable broth for a subtler flavor or to make the dish vegetarian-friendly with other protein substitutes.
1/2 teaspoon black pepper: Substitution: Use white pepper for a milder flavor.
One cup finely shredded cheddar cheese. If you’d like, you can use Monterey Jack cheese instead. The result will be a milder, creamier cheese sauce.
Pro Tips
1. Sear the Chicken First: For added flavor, sear the chicken breasts in a hot skillet with a bit of oil before adding them to the slow cooker. This will give the chicken a richer taste and enhance the overall dish.
2. Layer Flavors by Marinating: If time allows, marinate the chicken breasts with the soy sauce, garlic powder, and onion powder for a few hours or overnight in the fridge before cooking. This will infuse the chicken with more flavor.
3. Customize the Spice Level: For a bit of heat, consider adding a pinch of cayenne pepper or a splash of hot sauce to the sauce mix before cooking. This will give a subtle kick to the dish without overpowering the other flavors.
4. Use Fresh Pineapple: Substitute canned pineapple with fresh pineapple chunks for a more vibrant and juicy flavor. Just ensure to chop and core the pineapple properly before adding it to the dish.
5. Optimize Coconut Flavors: When toasting the coconut flakes, add a pinch of salt or a touch of sugar, depending on your preference, to enhance the coconut’s natural flavor. Keep a close eye while toasting to prevent burning.
Best Slow Cooker Hawaiian Haystacks Recipe
My favorite Best Slow Cooker Hawaiian Haystacks Recipe
Equipment Needed:
1. Slow cooker
2. Medium mixing bowl
3. Measuring cups and spoons
4. Forks (for shredding chicken)
5. Skillet (for toasting coconut)
6. Knife
7. Cutting board
8. Can opener
9. Mixing spoon or spatula
10. Plates or bowls (for serving)
11. Serving spoon
Ingredients:
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- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (8 ounces) pineapple chunks, drained
- 1/4 cup sliced green onions
- 3 cups cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup sliced black olives
- 1 cup toasted coconut flakes
- 1 cup chow mein noodles
- 1 cup mandarin oranges, drained
- 1/2 cup slivered almonds
- 1/4 cup soy sauce (for serving)
“`
Instructions:
1. Put the chicken breasts, which have no bones and no skin, into the slow cooker.
2. Combine the chicken broth, cream of chicken soup, 1 tablespoon soy sauce, garlic powder, onion powder, salt, and black pepper in a bowl. Pour this over the chicken.
3. Place the lid on the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. Cook until the chicken is tender and fully cooked.
4. After cooking, use two forks to pull apart and shred the chicken in the slow cooker. Then, mix the chicken with the sauce.
5. Add the pineapple chunks, drained, to the slow cooker. Stir them to combine with the chicken and sauce.
6. Toppings are to be prepared as follows: green onions are to be sliced; tomatoes, diced; lettuce, shredded; and both mandarin oranges and black olives drained.
7. In a dry skillet, over medium heat, toast the coconut flakes until they are golden brown. Set aside.
8. To serve, place on each plate or bowl a scoop of cooked rice to form the base.
9. Pour a plentiful amount of chicken from the slow cooker over the rice.
10. Add to each portion sharp cheddar, diced tomatoes, shredded lettuce, sliced black olives, toasted coconut flakes, chow mein noodles, mandarin oranges, slivered almonds, and if you wish, an extra drizzle of soy sauce. Enjoy!
