Best 3 Slow Cooker Chicken Bog Recipes

Indulge in the enticing flavors and aromas of Chicken Bog, a South Carolina specialty that combines chicken, rice, and an array of flavorful ingredients. This versatile dish offers variations to suit diverse preferences, from the traditional Chicken Bog to its distinctive cousin, Shrimp Bog. Our curated collection of recipes provides a culinary journey through this iconic dish. Embark on a taste adventure with our classic Chicken Bog recipe, which features succulent chicken, tender rice, and a rich broth infused with spices and aromatic vegetables. For those seeking a seafood twist, dive into our Shrimp Bog recipe, where succulent shrimp takes center stage, creating a delightful medley of flavors. Vegetarians can savor our delectable Vegetable Bog, a vibrant symphony of fresh vegetables and hearty rice. And for those with gluten sensitivities, our Gluten-Free Chicken Bog offers a delicious alternative, using gluten-free ingredients without compromising taste. Prepare to tantalize your taste buds with this exploration of Chicken Bog and its captivating variations.

Here are our top 3 tried and tested recipes!

CHICKEN BOG

Chicken Bog image

I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.

Provided by MARBALET

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Yield 6

Number Of Ingredients 9

Ingredients

6 cups water
1 tablespoon salt
1 onion, chopped
1 (3 pound) whole chicken
3 ½ cups chicken broth
1 cup long-grain white rice
½ pound smoked sausage of your choice, sliced
2 tablespoons Italian-style seasoning
2 cubes chicken bouillon

Steps:

Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

Nutrition Facts : Calories 717.1 calories, Carbohydrate 29.2 g, Cholesterol 195 mg, Fat 42.7 g, Fiber 1.4 g, Protein 50.3 g, SaturatedFat 12.9 g, Sodium 2196.5 mg, Sugar 2 g

SLOW-COOKER CHICKEN BOG

Slow-Cooker Chicken Bog image

Chicken bog is a South Carolina tradition with lots of variations (think herbs, spices and fresh veggies), but the standard ingredients remain: sausage, chicken and rice. This slow-cooked rendition is a simple take on the classic. - Anna Hanson, Spanish Fork, Utah

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
8 ounces smoked sausage, halved and sliced 1/2-inch thick
3 garlic cloves, minced
5 cups chicken broth, divided
2 cups uncooked converted rice
1 teaspoon salt
1 teaspoon pepper
1 rotisserie chicken (about 3 pounds), meat removed and shredded
Thinly sliced green onions, optional
Hot sauce

Steps:

In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker., Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce., Freeze option: Omitting green onions and hot sauce, freeze cooled meat mixture, juices and rice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, stirring gently; add broth or water if necessary.

Nutrition Facts : Calories 681 calories, Fat 30g fat (9g saturated fat), Cholesterol 134mg cholesterol, Sodium 1728mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 0 fiber), Protein 45g protein.

RICE COOKER CHICKEN BOG

Rice Cooker Chicken Bog image

Chicken Bog is not only a staple in the south but also a tradition. Cooking it is a bit of an art - otherwise - you end up with sticky goey rice or a brown crust on the bottom of the pan. In my quest for perfect every time bog - I turned to my trusty rice cooker. This recipe yields never fail bog with perfect fluffy rice time after time!

Provided by TP4883

Categories Chicken Thigh & Leg

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs chicken thighs, skin on
2 lbs smoked sausage, sliceed 1/2-inch thick
2 slices pepper bacon, thick cut
1 cup onion, chopped
2 tablespoons butter
2 teaspoons seasoning salt, lawry's
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper, omit if you don't want the heat
6 cups chicken stock
3 cups raw white rice

Steps:

In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled.
Add the butter to the bacon grease and brown the sasuage.
Add the onions and cook unitl they begin to brown.
Place the chicken thighs in the pot and add the chicken stock.
Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot.
Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
Push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!

Nutrition Facts : Calories 765.5, Fat 44.7, SaturatedFat 14.6, Cholesterol 143.4, Sodium 1066.3, Carbohydrate 52.8, Fiber 2, Sugar 3.8, Protein 34.5

Tips:

Use a large slow cooker to ensure that all of the ingredients fit comfortably and cook evenly.
Brown the chicken in a skillet before adding it to the slow cooker. This will help to develop flavor and prevent the chicken from becoming dry.
Add plenty of vegetables to the slow cooker. This will help to make the dish more nutritious and flavorful.
Use a flavorful cooking liquid, such as chicken broth or vegetable broth. This will help to infuse the chicken and vegetables with flavor.
Season the dish generously with herbs and spices. This will help to create a delicious and flavorful dish.
Cook the chicken on low for 6-8 hours, or on high for 3-4 hours. This will ensure that the chicken is cooked through and tender.
Serve the chicken bog with rice, mashed potatoes, or your favorite sides.

Conclusion:

Slow cooker chicken bog is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. With just a few simple ingredients and a little bit of time, you can create a flavorful and hearty dish that everyone will enjoy. So next time you're looking for a simple and satisfying meal, give slow cooker chicken bog a try.