Chicken Mull
A creamy, old-fashioned chicken stew from North Alabama, slow-simmered until the meat falls apart tender. This hearty bowl of shredded chicken in a rich milk-and-butter broth, seasoned simply with salt and plenty of black pepper, is a comforting Southern classic served with crackers or saltines.
For 4 servings
- prep · ~5 min
Prep the chicken.
Remove the skin from the chicken pieces and trim any excess fat. Rinse the pieces under cold water and pat dry with paper towels.
- boil · ~70 min
Simmer the chicken until tender.
1.Place chicken pieces in a large stockpot and pour in the water.2.Add the salt and black pepper.3.Bring to a rolling boil over high heat, then reduce to a gentle simmer.4.Cover and cook until the meat is fork-tender and pulls away from the bone easily, about 1 hour to 1 hour 15 minutes.TIPKeep the lid slightly ajar if the pot threatens to boil over — you want a steady bubble, not a violent boil. - prep · ~10 min
Remove chicken and shred the meat.
1.Using tongs, lift the chicken pieces out of the pot and transfer them to a cutting board. Reserve the cooking liquid in the pot.2.Let the chicken cool until it is safe to handle, about 10 minutes.3.Pull the meat off the bones and shred it into bite-sized pieces using two forks. Discard the bones and any cartilage. - simmer · ~5 min
Build the mull broth.
1.Keep the pot of reserved cooking liquid over medium-low heat.2.Add the butter and milk, stirring gently until the butter melts completely.3.Return the shredded chicken to the pot.TIPThe broth will look thin — that is exactly right. It's a stew, not a gravy. - simmer · ~15 min
Simmer the final stew.
Bring the pot back to a gentle simmer and cook for 15 more minutes, stirring occasionally, until the broth is hot and the flavors meld. Taste and adjust salt and pepper if needed.
TIPDon't rush this final simmer — it's where the buttery pepper flavor infuses every strand of chicken. - serve
Ladle into bowls and serve.
Spoon the chicken and broth into bowls. Serve piping hot with saltine crackers on the side for crumbling into the stew.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the silkiest broth, skim any foam that rises during the initial boil of the chicken.
- 2Let the cooked chicken rest for 10 minutes before shredding — it stays juicier and is easier to handle.
- 3Use whole milk; lower-fat milk can curdle during the long, gentle simmer.
- 4Don't skip the final 15-minute simmer — it allows the butter and pepper to fully meld with the broth.
- 5Stir the stew occasionally while simmering to prevent a skin from forming on top.
- 6Store leftovers in the fridge for up to 3 days; the flavors deepen beautifully overnight.
- 7To reheat, warm gently over low heat, adding a splash of milk if the stew has thickened too much.
Adapt it for your goals.
Spicy Mull
Add 1/2 teaspoon of cayenne pepper or a finely chopped jalapeño along with the black pepper for a warming kick that cuts through the richness.
Herb InfusedHerb-Infused
Tie a bundle of fresh thyme, parsley, and a bay leaf to the pot during the initial chicken simmer — remove before adding milk — for a more aromatic broth.
Low Oil / LighterLow-Oil / Lighter
Swap the butter for 3 tablespoons of olive oil and use 2% milk; the stew will be slightly less creamy but still rich and satisfying.
Why this is on our healthy list.
Lean Protein Source
Chicken provides high-quality, lean protein essential for muscle repair and satiety — especially when the skin is removed as instructed.
Bone Broth Benefits
Simmering chicken on the bone extracts gelatin, collagen, and minerals into the broth, which may support joint and gut health.
Calcium from Milk
Whole milk contributes a meaningful amount of calcium and vitamin D, important for bone strength.
Frequently asked questions
Yes, but the broth will be less rich since there are no bones to release collagen. Use about 675g of boneless thighs and reduce the simmer time to 30–40 minutes.
