Hawaiian and Chocolate Haystacks

Here's how to make Hawaiian Haystacks in a crock pot.

Hawaiian Haystacks
Prep work: (Do the night before.) Defrost 2-3 boneless, skinless chicken breasts, chop veggies.
2-3 boneless, skinless chicken breasts
2 cans cream of chicken soup
milk
Put all ingredients into the crock pot and cook on low for 6-8 hours. When it's done cooking take the lid off and use 2 forks to shred the chicken. Add enough milk to make the soup creamy like gravy.
About 30 minutes before your chicken is done cook enough rice for your family, and flash fry your veggies.
I used white onions (I would use green onions if I did it again... my kids couldn't see these, though!), green pepper, red pepper, carrots, bean sprouts, water chestnuts and sugar snap peas. You can also use celery, tomatoes, (whatever other vegetables you like). Add a little soy sauce to taste for flavor. I've heard of people using cheese, almonds and pine nuts. The other ingredients I added (did not cook) were pineapple tidbits and chow mein noodles.
To serve rice first, then chicken and gravy mixture and veggies on top. Chocolate Haystacks
1 c. semi-sweet chocolate chips
1 c. butterscotch chips
2 c. mini marshmallows
2 c. chow mein noodles
1/2 c. salted peanuts
In a microwave safe bowl add the chips and melt for 2-3 minutes on high. Remove from microwave ans stir. Cook an additional 1 1/2 minutes (time may vary depending on your microwave), and remove. Stir, add marshmallows and stir until coated. Add the noodles and peanuts. Place by spoonful on wax paper. You can refrigerate for approximately 1 hour or let them sit until they set up.