I've seen this recipe several times on here and I'd like to make a correction. I'm from North Carolina and this is one of our traditional meals for gatherings (just had it this past Saturday night at a wedding). It's as common as a Pig Pickin' or Barbeque around here. Anyway... WE don't use the Saltine Crackers to thicken the stew. Saltines is a MUST however, they are crumbled on top of the bowls after serving or just alongside. To THICKEN...WE use FLOUR! WE also use the BROTH from the chicken as it was stewed. Kind of like making gravy. MOST of this recipe is correct-to change...after chicken is cooked through and tender (should be falling off bones), remove the chicken from the pot and let cool. Strain the broth into another pot (just put another pot in the sink, set strainer over top and pour broth through) this will remove any chicken pieces that you can add back to the stew. Throw away the remaining bones, bay leaves (used while stewing--about 3). Once chicken has cooled, remove skin, bones and shred the chicken. Now make the "thickening" start by placing butter into stew pot, stir in milk, allow butter to melt. Stir in about 2 cups of the strained broth, start adding flour. As it heats, it will thicken, whisk to remove any lumps, keep adjusting the flour (if you need the base thicker) or milk & broth (if you need it thinner), once you've reached the desired consistency. Season with salt & pepper and add the chicken pieces. Continue to Simmer until ready to serve. To stick with tradition have plenty of ZESTA Saltine Crackers ready to serve with it! Enjoy! Hope this helps!

I'm from South Carolina, we DO USE CRACKERS to thicken the stew, so no correction necessary. But all options and variations are welcome.

I am from Athens, GA and we use the saltines to thicken as well!

I'm sure every region has their own take, but I grew up in the Athens area and it ALWAYS had crackers. It was almost identical to this recipe. The only difference was we added a little hot sauce.