Chicken Mull

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This recipe is based on one by my friend Eric Wagoner in Athens, Georgia. Feel free to add a couple of carrots or celery ribs to the broth and discard them with the chicken bones when you pull the meat. I like to use chicken parts with the bone in here because the bones enrich the broth, but if you have it you could use a good chicken or turkey stock (this page) instead of the water and substitute boneless thighs; then you could just shred the meat right in the pot.


  • 4 pounds (1.8 kg) chicken thighs, skin pulled off
  • ½ onion, in one piece
  • sleeves saltines
  • 1 teaspoon cracked black pepper, plus more for serving
  • 2 tablespoons unsalted butter
  • 3 tablespoons half-and-half
  • Vinegar-based hot sauce



Put the chicken, onion half, and 2 quarts (2 L) water in the slow cooker. Cover and cook on low for 8 hours.


Using a slotted spoon, transfer the chicken to a bowl and discard the onion half. When the chicken is just cool enough to handle (or wear kitchen gloves or use tongs to work with the chicken while it’s hot), pull out and discard the bones and any large pieces of fat and gristle. Coarsely shred the meat and return it to the broth in the cooker. Crumble in the crackers and stir in the cracked pepper, butter, and half-and-half. You shouldn’t have to add any salt. Serve with hot sauce and more cracked pepper.