Hawaiian Haystacks

 2 chicken breasts

1/4 cup butter

1/4 cup onion, chopped

2 cloves garlic, minced

1/3 cup flour

4 cups chicken broth

1 can coconut milk

2 poultry gravy packets

Cook chicken breasts in slow cooker for 4-5 hours.  Dice and set aside.

In a large saute pan melt butter over medium heat.  Add onion and garlic and saute until translucent and fragrant.  Add flour and whisk together until combined forming a roux.

Add chicken broth, coconut milk and gravy packets.  Salt and pepper to taste.  Bring to a boil then simmer until desired thickness.  Add chicken.

Serve over rice with suggested toppings: olives, pineapple, mandarin oranges, peas, chow mein noodles, shredded cheese, tomatoes, shredded coconut, peppers, etc.