Servings: 6 people
  • 1 28 ounce can cream of chicken soup
  • 1 8 ounce block of cream cheese
  • 2-3 frozen boneless, skinless chicken breasts
  • sprinkle of lemon pepper seasoning
  • cooked rice
  • toppings - cheese, crunchy chow mien noodles, slivered almonds, mandarin oranges, bell peppers, onions
  1. In your crock pot, pour in your 28 ounce can of cream of chicken soup, block of cream cheese and frozen chicken breasts.  Sprinkle the lemon pepper over the top. 

  2. Cover and let cook for 4 hours on high or 8 hours on low.   Basically, when the chicken is shreddable, it's done.

  3. Shred chicken.  You can pulse chicken in a food processor or use 2 forks to shred your chicken.

  4. After you shred your chicken, put it back in the pot and stir.

  5. To assemble your haystack, start with a pile of rice, then some chicken gravy, then all the toppings you want. 

* The recipe calls for frozen chicken but you can use thawed chicken too, you just won't need to cook it as long.  They will be shredable in about 2 hours. 
* This gravy is good over mashed potatoes too.