Thursday, September 22, 2011

Crockpot Teriyaki Hawaiian Haystacks (or Chinese Haystacks)

One of the ladies in my parent's ward loves Hawaiian haystacks, but never loved the cream of chicken soup gravy mixture that most recipes use.  She shared her recipe for this AMAZING teryaki version, which I now prefer over the traditional stuff as well!  I'm telling you, this chicken is awesome and hit the spot for a yummy dinner.

Teriyaki Chicken Hawaiian Haystacks
Adapted slightly from Sandi B.

about 3 pounds of chicken (give or take a little bit)
15 oz. can mandarin oranges
15 oz. can pineapple tidbits
1 bottle Lawrys Sesame Ginger Marinade
Teryaki Sauce

Place chicken in crockpot.  Drain the juices from the mandarin oranges and pineapple over chicken (save  oranges and pineapple for a topper for the haystacks).  Dump the salad dressing over the chicken, and then enough teriyaki sauce to cover the chicken.  Turn crockpot to low and cook 8-10 hours.  About an hour before serving, shred chicken and place back in crockpot.  Also at this time, combine equal parts of cornstarch and water in separate bowl (start with 2 Tbsp each) and add to crockpot.  Let thicken. 

Serve over cooked rice and top with things like:

mandarin oranges
pineapple tidbits
shredded cheddar cheese
chopped celery
green onion
sliced black olives
diced yellow and red peppers
small chow mein noodles
sliced almonds

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