These easy Slow Cooker Hawaiian Haystacks with Avocado Crema are a family favorite for weeknight dinners. They’re perfect for picky eaters because each haystack is completely customizable!
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Who doesn’t love a good slow cooker meal? Especially one for busy weeknights, and ESPECIALLY one that’s completely customizable that even the pickiest of eaters would love.
Over the years I’ve tried a couple of Hawaiian Haystack recipes, but they all used condensed soup. I don’t love condensed soup, so when possible I always make my own. And that’s exactly what I did for my Slow Cooker Hawaiian Haystack recipe. Yes, opening a can is much faster, but making your own white sauce/condensed soup is really not that hard and it takes just a few minutes.
In the past when I’ve had Hawaiian Haystacks I always thought something was missing; something to bring the dish together. Now I know that avocado crema is that something that was missing! I love the tangy-sweet, creamy flavor boost it adds to the Hawaiian Haystacks. I now don’t make this recipe without it!
Cook’s Note – Slow Cooker Hawaiian Haystacks
- These Hawaiian Haystacks can be served over any type of rice: white, brown, Jasmine, Basmati, etc. You can even serve them over buttered noodles, too.
- In the recipe I listed possible toppings. Use whatever your family will love. I like setting these Hawaiian Haystacks up buffet style so everyone can serve themselves.
- For leftovers I store each topping in its own ziplock bag. The crema I keep in an airtight container in the refrigerator, and it will keep up to 5 days. The chicken mixture I also keep in the refrigerator and it will keep for up to 5 days, too.
Cook’s Tools – Slow Cooker Hawaiian Haystacks
- slow cooker (this is my all-time favorite slow cooker!)
- cutting board
- chef’s knife
- food processor
ONE YEAR AGO: Pinto Beans
TWO YEARS AGO: Breakfast Burritos
THREE YEARS AGO: Vanilla Custard Ice Cream
- WHITE SAUCE:
- 5 tablespoons butter
- 1 Large garlic clove, minced (about 1 Tablespoon)
- 1 Tablespoon onion powder
- ⅓ cup flour
- 3 cups chicken broth, divided
- 1½ cups milk
- salt and pepper
- 4 large chicken breasts
- AVOCADO CREMA:
- 1 large avocado, halved, pitted, and chopped coarse
- ¼ cup sour cream
- 2 Tablespoons honey
- 1 Tablespoon lime juice
- pinch salt
- FOR SERVING:
- cooked rice
- TOPPINGS: crunchy Asian noodles, sliced black olives, diced fresh pineapple, mandarin oranges, green onions, chopped celery, diced red bell pepper, chopped macadamia nuts, shredded coconut, shredded cheese, etc.
- MAKE WHITE SAUCE: In large saucepan over medium heat melt butter. Add garlic and onion powder and cook until fragrant, about 30-60 seconds. Add flour, and stir constantly until mixture turns light brown, about 2-3 minutes. Slowly whisk in 2 ½ cups chicken broth and milk. Continue to stir mixture constantly until thickened, about 3-4 minutes. Season sauce with salt and pepper.
- COOK IN SLOW COOKER: Place chicken in slow cooker insert and pour white sauce over chicken. Cook on LOW for 5 hours or HIGH for 2 ½ hours.
- minutes before serving shred chicken. If chicken and sauce mixture is too thick for your liking, thin it out with remaining ½ cup chicken broth. Season again with salt and pepper, then cover and cook 15 more minutes.
- MAKE AVOCADO CREMA: While chicken cooks for last 15 minutes, add all avocado crema ingredients to food processor bowl. Pulse until desired consistency is reached. Pour crema into serving bowl.
- TO FINISH: Serve chicken and sauce mixture over your favorite rice (I serve mine over Jasmine or Basmati). Finish with your favorite toppings and avocado crema, serve immediately.