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Have you ever heard of Hawaiian Haystacks before? If you haven’t it may be because you are not in Utah. I have had several people who aren’t originally from Utah, that are now in Utah, say that they have never heard of them. So I am sharing this with you so you’ll be able to know what they aren’t if you haven’t heard of them.
These are yummy and quick. I make these all the time for my family and they ALL LOVE THEM. They all may not put the same toppings on them, but that’s part of the fun with these. The basis for the Hawaiian Haystacks is cooked rice and a creamy sauce. I am going to share two ways that I cook the sauce with you today.
One is a stove top method and the other is a crock pot method. On the stove top method, I usually don’t add the chicken. I figure it doesn’t hurt to have a meal without meat and it is a breeze to whip up without the chicken. Â This recipe is what I make for my family of 5, but can easily be increased or decreased if needed. You can use chicken broth in place of the milk if you prefer.
Hawaiian Haystacks
Ingredients
Units
Scale
- Stove top version:
- 2 cans (10 3/4 oz. each) cream of chicken soup
- 1 can of milk or so
- 2 cups of cooked chicken breasts, diced or shredded (I don’t usually add this when I do the stove top method)
- Crock Pot version:
- 2 cans (10 3/4 oz. each) cream of chicken soup
- 2 frozen chicken breasts
- milk
Instructions
- Stovetop version: Place soup and milk in a saucepan and heat over medium heat until heated through. You want this to be the consistency of gravy. You can add more milk if the mixture is too thick. Add the chicken and cook until heated through.
- Crockpot version; Place chicken breasts in crock pot and cover with soup. Cook on low for 6-8 hours. Remove chicken from the crock pot and shred or dice the chicken and return to the crock pot. Add enough milk to make the consistency of gravy.
Notes
Serve the sauce over cooked rice. I usually plan on at least one cup per person. Then top with any of the following toppings. The first nine listed are what I like on mine, but I don’t always have all of those ingredients – shredded cheddar cheese, pineapple tidbits, sliced olives, diced green onion, chopped celery, shredded coconut, slice almonds, diced fresh mushroom, Chow mien noodles, diced tomatoes, peas, mandarin oranges, raisins, diced green pepper, water chestnuts, cashews, soy sauce, or anything else that you think would be good
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22 comments
[…] Hawaiian Haystacks by Real Mom Kitchen. You know how some dishes are really specific to location/culture/religion? This is a super Mormon dinner, but the world really should know about it. So simple, so tasty. Toppings we like: cashews, bell, tomato, cheese, olives, green onion, and tons of pineapple. […]
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Thank you for the crock pot version. I was searching the internet for this one and this is the only one I could find. You’re the best!
[…] the internet for Hawaiian Haystacks if you’d prefer another. You can check this one out from Real Mom Kitchen. She gives an easy recipe for both stovetop and crock […]
[…] and gravy. It can be served over noodles, mashed potatoes, or rice. It can also be used to make hawaiian haystacks. My family loves mashed potatoes so that is how I served […]
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[…] a make a version made with cream of chicken soup. I usually do the the stovetop method and save the crock pot version when I am serving a crowds. I […]
Has anyone ever substituted tuna fish and cream of mushroom soup in the Haystack recipe? Not a chicken eater, but the rest of the ingredients look good.
What do you think? Should I try substituting the tuna or not?
[…] Hawaiian Haystacks is one of my go to meals in a pinch and it is a family favorite.  They are one of my daughters most requested meals.  So it was time for this recipe to get a face-lift.  This recipe is included in my cookbook if you have a copy or you can click on the link below for the recipe. […]
[…] of my go to meals and all time family favorite dinners is Hawaiian Haystacks.  I have shared my recipe before which includes several different ways to make it – stove […]
We do a large family group (25) on a houseboat at Lake Powell every year- take turns with meals each day and Hawaiian Haystacks are always a staple. The best thing about them is that each person can customize them to their own preferences, so even the pickiest of eaters gets a meal that they enjoy! Since our group ranges in age from 65-1, that’s a big group to try to please and this dish always works!
Delicious! We ate these for dinner last night and they are so much better than I remembered.
I love Hawaiian Haystacks. It’s funny because I live in Utah and I learned this recipe from my aunt in Southern California in the early 1990’s. She also topped them with the maraschino cherries.
I love these! I always picked it as my birthday dinner growing up.
When I make it I actually use one large can of chicken & just shred that up so that the sauce has a little bit of meat but not a log.
I LOVE these and I had forgotten about them. Mummmmm, just thinking of how good they were with the pineapple and coconut. So much for the Utah theory, though… we ate them growing up in Southern California.
Our family topped them with a maraschino cherry – they all swore it was great, but since I don’t eat cherries I can’t vouch. LOL!
Thanks for reminding me of home.
Never heard of this. I’ve enjoyed your blog. I like that your recipes are practical and something everyone can do. I’m adding you to my cooking blogroll. Keep it up!
Wow, never heard of this before. The picture looks delicious!!!! I love Jasmine rice, that would be probably work well for this.
mmmm I love these! I forgot about them! I love the crockpot idea!! Thank you!
Yummy! I haven’t had these in a while. Of course my Southern husband has never heard of these and he is pretty sceptical to new recipe’s but maybe I will have to whip it up for him sometime. 🙂