Sunday, November 18, 2012

Haystacks--Two Ways

I'm going to share a recipe for Hawaiian Haystacks and one for Mexican Haystacks. These are both a very easy way to feed a lot of people without a ton of work. Plus, they really do hit the spot!

Hawaiian Haystacks

10-12 chicken tenders (or 4-6 boneless, skinless chicken breasts)
1 cup chicken broth
2 cans (10 3/4 oz each) cream of chicken soup, condensed
1 can (12 ounces) evaporated milk
6 cups cooked white rice

Suggested Toppings:

Shredded Cheddar cheese
Pineapple tidbits, drained
Shredded coconut
Chinese noodles/crispy chow mein noodles
Sliced olives
Diced tomatoes
Diced green pepper
Sliced green onions


Place chicken in a 3 1/2-5 quart slow cooker. Combine all remaining ingredients except rice and toppings and pour over chicken. Cover and cook on high heat for 3-4 hours, or on low heat for 6-8 hours.

serve over hot rice with a variety of toppings.

Makes 4 servings.

Source: I got this from a cookbook called 101 Things to do with a Slow Cooker, by Stephanie Ashcraft. You can find it here. There's a sequel to that cookbook called 101 More Things to do with a Slow Cooker. You can find that one here.

Above: Don't forget the salt and pepper!

Mexican Haystacks


8 oz. cream cheese
2 cups milk
1 cup water
1 cup sour cream
2 tsp cumin
1 medium sweet onion, diced
1 tbsp. chicken bouillon
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg. Hidden Valley Ranch Dip (dry seasoning mix)
3-4 frozen chicken breasts
2 (4.5 oz) cans diced green chiles
1 bag frozen corn
2 cans black beans
2 cans Rotel (diced tomatoes with chile peppers)
Hot cooked white rice, for serving

Suggested Toppings:

Fresh cilantro, chopped
Shredded cheese
Shredded lettuce
Diced tomato
Sliced green onions
Tortilla chips or Tortilla strips (can be served on the side, crushed on top, or with the rice on the bottom)
Sour cream
Sliced black olives


Combine all ingredients except chicken, beans, corn, and Rotel. Heat until smooth, and blend until creamy. You can do this in batches in a blender, or by using an immersion blender. Place chicken, beans, corn, and Rotel in a slow cooker. Top with cream cheese mixture and cook on low for 6-8 hours.

Once the chicken is done, shred it, and stir until mixture is combined.

Serve over hot cooked white rice and top with favorite toppings.

Source: I found this on Pinterest, from a website called Jen's Yummy Fun. You can find the original recipe here.

1 comment:

  1. These are both really good recipes for feeding a lot of people. The Mexican is really hearty because of the black beans and very tasty.

    A new go to recipe when we have 30+ people for dinner. Easier to assemble than tacos, so it makes a buffet line go faster. We did this with an easy queso dip and people were stuffed full.