Ingredients
Method
Boil the Chicken
- Place the whole chicken in a large pot with water. Bring it to a boil over medium-high heat. Reduce to a simmer and cook for about 60–75 minutes until the chicken is cooked through and falling off the bone.
Shred the Chicken
- Remove the chicken from the pot and set it aside to cool slightly. Skim any foam from the broth and reserve 8 cups. Once cool enough, remove skin and bones, then shred the chicken finely.
Build the Base
- Return the shredded chicken and reserved broth to the pot. Add milk, butter, and optional onions. Bring to a simmer on medium-low heat, stirring occasionally.
Thicken the Stew
- Stir in the crushed saltine crackers gradually. Let it cook for another 15–20 minutes, stirring frequently to prevent sticking, until the stew thickens.
Season and Serve
- Add salt and pepper to taste. Splash in hot sauce if desired. Serve hot with extra crackers or soft white bread.
Notes
- Using whole milk gives the dish a richer flavor, but 2% milk or evaporated milk works too.
- Stir frequently after adding the crackers so the bottom doesn't scorch.
- You can add a small handful of cooked rice or finely diced potatoes for variation, though traditionalists stick to crackers only.
- This dish is often served at community events in the Carolinas — it’s a true comfort meal meant to bring people together.