Slow Cooker Recipes
Hawaii Haystack
Yield: 8 servings
Ingredients
Chicken
- 2 whole chickens
- 6 cups water
- 1 onion, cut into quarters
- 2 carrots
- 4 cups Minute rice
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 (10 1/2 ounce) can French onion soup
- 1/4 cup chopped pimentos
- 1 cup strained, reserved chicken broth
Assembly
- 1 (9 1/2 ounce) can chow mein noodles
- Cooked rice
- Chicken and gravy (from slow cooker)
- 2 tomatoes, cut into large pieces
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 (20 ounce) can pineapple chunks, drained
- 1 cup grated Cheddar cheese
- 1 cup grated American cheese
- 1 cup slivered almonds
- 1/2 cup fresh or frozen shredded coconut
- 1 (4 ounce) jar pimentos, diced
Instructions
- Chicken: Put chickens into large stew pot and add water, onions and carrots.
- Bring to a boil and turn heat down to simmer for an hour or until chickens are cooked.
- Reserve broth.
- De-bone and cut chicken into bite-size pieces.
- Place chicken pieces in slow cooker.
- Add all the other ingredients except rice.
- Cook chicken and gravy for 1 hour on HIGH or for 2 hours on LOW.
- Cook 4 cups Minute rice in 5 cups remaining broth on stove top over medium-high heat.
- Add water if necessary to make the 5 cups of broth.
- Assembly: Layer the ngredients in order in a 13 x 9 x 2-inch casserole dish, let sit for 10 minutes, then serve.