Hawaiian Haystacks is the ultimate comfort food dinner, featuring fluffy rice and creamy chicken gravy, topped with all your favorite ingredients for a satisfying meal.
1tspChicken Bouillon Base*recommend Better Than Bouillon Chicken Base
1tspOnion Powder
1/2tspSalt
1/4tspBlack Pepper
Add Day of Cooking:
1/2cupSour Cream
3tbspCornstarchMixed with 2 tbsp water
Instructions
To Freeze and Cook Later:
Label your freezer bag with the name of the recipe, cooking instructions, and date.
Add all ingredients to the freezer bag.
Carefully remove as much air as possible, seal and freeze for up to three months.
Slow Cooker:
Empty the thawed contents of bag into a slow cooker.
Cook on low for 4-6 hours, or on high for 3-4 hours until the internal temperature reaches 165F
Pressure Cooker:
Empty frozen contents of bag into a pressure cooker, add 1/4 cup liquid.
Turn the pressure to high and cook for 20 minutes, natural pressure release.
Additional Instructions:
Shred chicken and return to pot.
Add 1/2 cup Sour Cream and 3 tbsp Cornstarch mixed with 2 tbsp water mix well. Cook an additional 15-20 minutes in slow cooker or 2-3 minutes on saute setting in instant pot until sauce as thickened.
Serve over rice.
Top with chow mein noodles, sliced green onion, pineapple, black olives, tomatoes, slivered almonds, cheddar cheese, and other desired toppings.
Printable Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.**Please note: Bag labels are based on the original recipe. If you’ve adjusted the serving sizes, the cooking time and ingredient amounts on the label may no longer be accurate.Hawaiian Haystacks Bag Label