Hawaiian Stack Bowls

• 2 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 cup chicken broth, divided in half
• ½ cup milk
• 1 Tbsp dried minced onion
• ½ tsp garlic powder
• ¼ tsp ground black pepper
• 1 tsp kosher salt
• 1 Tbsp granulated sugar
• ½ tsp ground cinnamon
• 2 large chicken breasts
• 4 cups cooked brown rice
• ½ cup frozen peas, rinsed under warm water until thawed
• ½ cup pineapple chunks, (we prefer fresh over canned)
• ½ cup sliced olives
• ½ cup shredded colby jack cheese
• ½ cup sweetened coconut flakes
• ½ cup chow mein noodles
• Other toppings as desired, (celery, craisins, sliced almonds, green onions, bell peppers, etc.)

1. Prepare the Sauce Base: In a glass measuring cup with a spout, combine ½ cup of chicken broth and ½ cup of milk. Set aside. In a small saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour until it forms a thick, smooth paste (a roux). This should take about 1-2 minutes.
2. Create the Creamy Gravy: Gradually and slowly add the chicken broth/milk mixture to the roux in the saucepan, whisking briskly and continuously to ensure the mixture remains smooth and lump-free. Continue whisking until all the liquid is incorporated and the sauce begins to boil and thicken to a gravy-like consistency. Remove from heat immediately.
3. Season and Combine: To the thickened gravy, add the remaining ½ cup of chicken broth, dried minced onion, garlic powder, ground black pepper, kosher salt, granulated sugar, and ground cinnamon. Stir well to fully combine all the seasonings. Pour this flavorful mixture into a small slow cooker. Add the raw chicken breasts to the crock pot, ensuring they are partially submerged in the gravy.
4. Slow Cook to Perfection: Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is thoroughly cooked and easily shreds with a fork. Cooking times may vary depending on your slow cooker, so check for an internal temperature of 165°F (74°C).
5. Shred and Serve: Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the gravy in the crock pot and stir to combine thoroughly. Taste the gravy and adjust seasonings if necessary, adding more salt, pepper, or cinnamon to your preference.
6. Build Your Haystack: Serve the warm, creamy chicken and gravy mixture generously over a bed of fluffy cooked brown rice. Provide an array of desired toppings in separate bowls for everyone to customize their own Hawaiian Haystacks. Popular toppings include thawed frozen peas, fresh pineapple chunks, sliced black olives, shredded Colby Jack cheese, sweetened coconut flakes, and crunchy chow mein noodles. Feel free to explore other creative toppings like diced celery, craisins, or sliced green onions for added texture and flavor.

No Slow Cooker Method: If you don’t have a slow cooker or are short on time, you can still enjoy this recipe! Simply boil your chicken breasts in lightly salted water for 10-15 minutes, or until fully cooked through. Remove the chicken from the water, let it cool slightly, then dice or shred it with a knife. Prepare the creamy gravy as described in steps 1-3. Once the gravy is ready, add the cooked and shredded chicken to the saucepan. Bring the chicken and gravy mixture to a gentle boil, then reduce heat and simmer for a few minutes to allow the flavors to meld. Serve immediately over rice with your preferred toppings.

Topping Variations: Don’t limit yourself to the suggestions! Consider adding diced red bell pepper for crunch, chopped green onions for a mild onion flavor, or even a sprinkle of chopped cilantro. For an extra tropical kick, a squeeze of lime juice over the finished dish can be delightful. Crushed potato chips or pretzels can also add an interesting salty crunch.

Make Ahead: The chicken and gravy mixture can be prepared a day in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove top or in the microwave, adding a splash of broth or milk if it’s too thick. Prepare the rice and toppings fresh for the best experience.

Dietary Adaptations: For a gluten-free version, ensure your chicken broth is gluten-free and use a gluten-free all-purpose flour blend for the roux. For a dairy-free option, use a plant-based milk and dairy-free butter substitute, and omit the cheese topping. Vegetarians can adapt this by replacing chicken with chickpeas or firm tofu, and using vegetable broth.