Hawaiian Haystacks

10 to 12 chicken tenders, cut in chunks
1 cup chicken broth
2 cans (10 3/4 ounces each) cream of chicken soup, condensed
1 can (12 ounces) evaporated milk

Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook on high heat 3-4 hours or on low heat 6-8 hours. Makes 4-6 servings.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.

The first time I had this was at my in-laws and is a family favorite. It seems like anytime we go for dinner there, Hawaiian Haystacks is served. My favorite toppings are the grated cheese, Chinese noodles, olives, diced tomatoes and green peppers. Instead of the chicken tenders, I use 2-3 (depending on their size) frozen chicken breasts and just shred them right before serving.