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Hawaiian haystacks were a STAPLE in our home growing up – and in many of our friends’ homes.
Funny enough, this dish didn’t actually originate from Hawaii. Since it has a few “Hawaiian” inspired ingredients like coconut and pineapple, people decided to use the state in the name. It was one of those recipes that everyone at church seemed to make (like our famous funeral potatoes).
The “haystack” part of the name is because you pile all those toppings onto the chicken and rice, and it kind of looks like a haystack.
This dinner has come in handy, especially when we’re in a weeknight pinch and need something quick and easy that will satisfy even picky eaters! We could all use another easy dinner to add to the meal rotation, right?!
We love that Hawaiian haystacks can be made in large quantities to serve at parties or church functions! Rice isn’t hard to make in bulk, the chicken and gravy are simple, and the toppings are also easy!
Why we think you’ll love it:
- Perfect for large functions. This is often served at church activities or when we are feeding a crowd. It is easy to make in mass quantities and easy to serve.
- Customize to your heart’s content. Plus, everyone can pile their haystack high with the toppings of their choice! Everyone has their “this is what we use” list.
- Quick prep. It’s prepped in minutes for an easy weeknight dinner that can simmer while you get homework done.
Hawaiian Haystacks Ingredients and Substitutions
- 1 (14.5-ounce) can chicken broth
- 1 (10.5-ounce) can cream of chicken soup – or try our Cream Soup Substitute recipe
- 1 cup sour cream – or plain Greek Yogurt
- 2-3 chicken breasts, cooked and cubed – Bake the chicken breast in the oven or cube a rotisserie chicken.
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3-4 cups cooked white rice – Cauliflower Rice or brown rice
Toppings
- slivered almonds, shredded cheese, green onions, pineapple tidbits, Homemade Wonton Strips, cashews, tomatoes, mandarin oranges, chow mein noodles, chopped celery, golden raisins, sunflower seeds, bell peppers, or black olives
How to Make Hawaiian Haystacks
- SAUCE. Combine broth, soup, and sour cream in a slow cooker and stir to mix.
- Add chicken cubes (we use this baked chicken or leftover rotisserie), salt, and pepper. Stir. Cover and cook on high for 1-2 hours or low for 3-4 hours.
- SERVE. Serve chicken and gravy over rice. Top with desired toppings such as slivered almonds, shredded cheese, green onions, pineapple, Fried Wonton Strips, and any other garnishes desired..
Kristyn’s Recipe Tips
- To make with uncooked chicken: Toss the uncooked chicken cubes with cornstarch and place in the crock pot along with salt and pepper. Stir, cover, and cook on high for 3-4 hours or on low for 6-8 hours.
- Stove top directions: In a large saucepan, combine the soup and broth. Add chicken, salt, and pepper, and heat over medium heat, stirring occasionally. Once it’s heated through (10 minutes or so), mix in the sour cream.
- You can make the rice on the stove top, rice cooker, or we also have instructions on How to Cook Rice in a Crock Pot.
- We love to make homemade wonton strips to use with this recipe.
Hawaiian Haystacks
Ingredients
- 1 (14.5-ounce) can chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 2-3 chicken breasts, cooked and cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- 3-4 cups steamed white rice, or instant rice made according to the package instructions
Toppings
- slivered almonds, shredded cheese, green onions, pineapple tidbits, chow mein noodles, chopped celery, Homemade Wonton Strips
Instructions
- Combine broth, soup, and sour cream in a slow cooker and stir to mix.
- Add chicken cubes, salt, and pepper and stir. Cover and cook on high for 1-2 hours or on low for 3-4 hours.
- Serve chicken and gravy over rice. Top with desired toppings.
Video
Notes
- To make with uncooked chicken: Toss the uncooked chicken cubes with cornstarch and place in the crock pot along with salt and pepper. Stir, cover, and cook on high for 3-4 hours or on low for 6-8 hours.
- Stove top directions: In a large saucepan, combine the soup and broth. Add chicken, salt, and pepper, and heat over medium heat, stirring occasionally. Once it’s heated through (10 minutes or so), mix in the sour cream.
- You can make the rice on the stove top, rice cooker, or we also have instructions on How to Cook Rice in a Crock Pot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Combine the broth, soup, sour cream, chicken, salt, and pepper in a Ziploc bag and freeze for up to 3 months. Thaw it overnight in the fridge and heat it in the crock pot.
Store the cooked rice and chicken gravy in separate airtight containers in the fridge for 3-4 days or in the freezer for 3-4 months.
Complete The Meal
Sides
Easy Coleslaw
10 mins
Fruit Salad Recipe
1 hr 20 mins
Oven Roasted Vegetables
35 mins
Wedge Salad
4 hrs 15 mins
Dessert
Chicken Recipes
Honey Chicken
20 mins
Pineapple Chicken
1 hr 15 mins
Easy Teriyaki Chicken
30 mins
Firecracker Chicken
50 mins
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This recipe was originally published July 2014.
The husband and kids love this. I love how easy it is. Winner everytime.
We make this meal often! It is so simple to make and you can add so many different toppings!
I love making Hawaiian haystacks when feeding a crowd. You can make a ton & everyone can put what they want on them. They are always so good!
This is so tasty and really easy to make! Thanks a lot for sharing this hawaiian haystacks recipe! I highly recommend this! Will have this again!
Takes me back to my childhood! Delicious!
I usually eat my haystacks fairly plain, but The chicken gravy for this was really good. DEFINITELY a keeper.