Crockpot hawaiian stacks

Saucy Fig

SAUCE
4 tablespoons butter (I like to use dairy free Earth balance)
1/4 cup cornstarch
32 oz chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons fresh chopped parsley
2-3 chopped green onions
2 cups shredded chicken (I like to use about half of a rotisserie chicken)

OTHER INGREDIENTS
3-4 cups cooked brown rice (type and quantity based on preference)

TOPPING IDEAS
shredded cheddar cheese
pineapple
diced tomatoes
diced bell peppers
peas
diced fresh mushrooms
chopped green onions
sliced black olives
chopped celery
black beans
shredded coconut
cashews
peanuts
sliced almonds
chow mien noodles
mandarin oranges
cubed avocados

1. Cook rice according to package instructions and set aside.
2. To make the sauce, in a medium/large saucepan melt the butter over medium heat.
3. Using a whisk, vigorously whisk the cornstarch into the butter to make a roux.
4. Continue to whisk until the cornstarch is completely incorporated into the butter.
5. Still whisking vigorously, add in the chicken broth a little at a time, incorporating with the butter/cornstarch mixture as you go. The liquid/flour mixture will be separate at first, but as you are whisking vigorously it will combine and thin out.
6. Once all of the liquid and cornstarch/butter mixture is combined and smoothly whisked, bring the sauce to a boil.
7. While bringing to a boil add the dry seasonings: garlic powder, onion powder, dried parsley, basil, oregano, salt and pepper.
8. Once the sauce has been brought to a boil, continue to boil for a few minutes, stirring regularly.  Your goal is to thicken the sauce.  If it looks too thin you can add more cornstarch but make sure to add the cornstarch to a little water first in a separate bowl so that it doesn’t clump together in the sauce.
9. Add in the shredded chicken, fresh parsley and green onions.
10. Serve over rice and top with desired toppings.

amy's notes   12/16/18 I made this but doubled all the ingredients. I put the seasonings and chicken in the crockpot on high for 4 hours, then shredded the chicken and waited till 1 hour before to thicken the sauce with the butter cornstarch mixture.

Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.