Health(ier) Hawaiian Haystacks

This is a perfect meal for our family! The husband LOVES it and I can make it work for both my kids. Bar style meals are the best because everyone is happy.

   
   
I really liked this version from Tiffany over at Le Creme de la Crumb because it doesn’t use can of crap anywhere in the recipe! YAY! (Sometime I want to try to replace the white flour with coconut flour and the butter with coconut oil… I’ll let you know how that goes)

So here is what you need:

  • 2 chicken breasts cubed
  • 1 can chicken broth
  • 4 tablespoons butter
  • 2 teaspoons minced garlic
  • 5 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk or almond milk
  • 2 teaspoons onion powder
  • 1½ teaspoons salt (or to taste)
  • cooked rice
  • optional toppings: pineapple, crispy Asian noodles, olives, green onions, red peppers, avocado, coconut flakes, tomatoes, olives, cheese, etc.

What you do:

  1. Chicken cooks for 4 hours on low in the crock pot (I like to preseason my meat before it cooks)
  2. 30 minutes before its time to eat shred your chicken
  3. Melt your butter
  4. Add garlic and saute for 1 min
  5. Add flour, mix until it clumps
  6. Mix while slowly adding the milk
  7. Add in the salt and garlic powder
  8. Pour mixture into the crock pot and allow to cook for 10-20 minutes
  9. Serve over rice with desired toppings

   
   

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