18 Delicious Chicken Bog Recipes Crock Pot Easy

Folks, are you ready for a culinary twist on a Lowcountry classic? Chicken Bog is a beloved Southern staple that’s perfect for busy weeknights or weekend gatherings. We’ve rounded up 18 mouth-watering Crock Pot recipes that’ll make your taste buds do the happy dance! From spicy to savory, these easy-to-make dishes are sure to become new family favorites.

Slow Cooker Chicken Bog with Smoked Sausage

Mornings in the Lowcountry bring a certain charm to Southern cooking. The smell of slow-cooked meats and spices wafts through the air, beckoning you to gather ’round the table.

Ingredients

• 1 lb boneless, skinless chicken thighs (I prefer organic for this recipe)
• 1 large onion, sliced
• 3 cloves of garlic, minced
• 2 medium-sized hot peppers (such as Poblano or Anaheim), sliced
• 1 cup chicken broth
• 1 tbsp smoked paprika (don’t be shy – this gives it that authentic Lowcountry flavor)
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional, for some heat)
• Salt and black pepper, to taste
• 1 lb smoked sausage, sliced (Andouille or Kielbasa work great)
• 4 cups cooked white rice (preferably day-old – it’s just better that way)
• 2 tbsp unsalted butter

Instructions

1. Preheat your slow cooker to 300°F. That’s right, 300 degrees Fahrenheit.
2. In a large skillet, cook the sliced sausage over medium-high heat until browned on both sides. Remove from heat and set aside.
3. Add another tablespoon of butter (yes, two) to the same skillet. Cook the sliced onion until translucent, about 5-6 minutes.
4. Transfer the cooked onion mixture to your slow cooker. Add in the minced garlic, sliced hot peppers, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Stir to combine.
5. Add the chicken thighs on top of the spice mixture in the slow cooker. Don’t overcrowd – you want some room for those beautiful juices to flow!
6. Pour in the chicken broth and stir gently. Cover your slow cooker with a lid, making sure it’s secure.
7. Let the magic happen: cook on low for 6-7 hours or high for 3-4 hours. When you come back to check, the chicken should be fall-apart tender and the sauce has thickened beautifully.
8. About 30 minutes before serving, cook your white rice according to package instructions. I like mine with a pat of butter – it’s just that good!
9. To assemble: place cooked rice on individual plates or a large platter (your call). Top with the slow-cooked chicken mixture and sliced smoked sausage.

When you take your first bite, the rich flavors will transport you straight to the Lowcountry. The smoky paprika and cayenne pepper add a deep warmth that’s simply irresistible. Try serving it as a main course, or pair it with some crusty bread for a satisfying side dish.

Easy Crock Pot Chicken Bog with Rice

Just when you thought slow cooker recipes couldn’t get any easier, we’ve got a game-changer for you – Easy Crock Pot Chicken Bog with Rice. This comforting dish is a Lowcountry classic that’s perfect for a weeknight dinner or a weekend gathering.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups uncooked white rice
• 4 cups chicken broth (at 180°F)
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• Salt and pepper, to taste

Instructions

1. Add chicken, rice, chicken broth, thyme, paprika, cayenne pepper (if using), salt, and pepper to the slow cooker. Stir until combined.
2. Place chopped onion on top of the mixture, followed by garlic cloves.
3. Cook on low for 4 hours or high for 2 hours, or until chicken is cooked through and rice is tender.
4. About 30 minutes before serving, stir in frozen peas and carrots. This helps them thaw and heat evenly throughout the dish.
5. Remove the onion from the top of the slow cooker with a slotted spoon and set aside. The onion will be slightly caramelized – this is what we want!
6. Fluff the rice mixture with a fork to separate grains, then stir in any accumulated juices at the bottom of the slow cooker.

This Easy Crock Pot Chicken Bog with Rice has a perfect balance of tender chicken, fluffy rice, and sweet caramelized onions. It’s a crowd-pleaser that’s sure to become a regular on your dinner rotation!

Southern Style Chicken Bog in the Crock Pot

Avoiding the heat of summer with a delicious and comforting dish that’s sure to become a staple in your household.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 medium onions, chopped
• 3 cloves of garlic, minced
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup butter
• 2 cups chicken broth
• 1 cup long-grain rice

Instructions

1. Season the chicken with paprika, salt, and pepper.
2. In a large skillet, melt 2 tbsp of butter over medium heat. Add the chopped onions and cook until they’re translucent and slightly caramelized (about 8-10 minutes).
3. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning.
4. In a large crock pot, combine the cooked onion mixture, chicken broth, rice, and chopped chicken. Stir until well combined.
5. Spread the all-purpose flour evenly over the top of the dish in the crock pot (about 1/4 inch thick). This will help create a crispy crust on top.
6. Cook on low for 3-4 hours or high for 1.5-2 hours, or until the rice is tender and the liquid has been absorbed.
7. About 30 minutes before serving, stir in the remaining 2 tbsp of melted butter to help keep the dish moist and creamy.

When you take your first bite, you’ll be greeted by a comforting, slightly spicy flavor with a satisfying crunch from the toasted flour on top. For a creative twist, serve this Southern-style chicken bog in individual bowls topped with diced scallions and a side of crusty cornbread.

Crock Pot Chicken Bog with Andouille Sausage

Cook up a hearty and satisfying dish with Crock Pot Chicken Bog featuring Andouille Sausage. This Southern classic combines tender chicken, spicy sausage, and creamy sauce for a meal that’s perfect for a cold winter day or any time you need comfort food.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 lb Andouille Sausage, sliced
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth, warmed
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp butter

Instructions

1. Rinse the chicken thighs and pat them dry with paper towels. Season with salt, pepper, thyme, and paprika.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced Andouille Sausage and cook until browned, about 3-4 minutes per side.
3. Remove the sausage from the skillet and set aside. Add the chopped onions to the same skillet and cook until they’re translucent and starting to caramelize, stirring occasionally (about 8-10 minutes).
4. Add the minced garlic to the skillet with the onions and cook for an additional minute, stirring constantly to prevent burning.
5. In a large Crock Pot, combine the cooked sausage, chicken thighs, onion mixture, rice, warmed chicken broth, salt, and pepper. Stir until the rice is evenly coated with the sauce.
6. Cover the Crock Pot and cook on LOW for 4-5 hours or HIGH for 2-3 hours, or until the chicken is cooked through and the rice is tender.
7. When serving, garnish with chopped fresh herbs, such as parsley or thyme. This dish pairs perfectly with a side of steamed vegetables or crusty bread to mop up the flavorful sauce.

The Chicken Bog’s creamy sauce infuses perfectly into the tender chicken and rice, creating a rich and satisfying texture that will leave you craving for more. For an added twist, serve it in individual ramekins or bowls to make it feel like a special occasion meal.

Simple Chicken Bog Recipe for the Slow Cooker

Generally, a comforting bowl of chicken bog is exactly what’s needed after a long day. This classic Southern dish is a staple at many barbecues and family gatherings.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 4 cups low-sodium chicken broth
• 2 tbsp butter
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional: hot sauce (such as Frank’s RedHot)

Instructions

1. Cook the rice according to package instructions using 4 cups of chicken broth. Set aside.
2. In a large skillet, melt 1 tbsp butter over medium-high heat. Add chopped onion and cook until translucent (about 5 minutes). Remove from heat and set aside.
3. Season the chicken with smoked paprika, salt, and pepper. In the same skillet, add the remaining 1 tbsp butter and sear the chicken breasts until browned on both sides. Transfer to a slow cooker.
4. Add cooked onion mixture, garlic, and cooked rice to the slow cooker with the chicken. Stir to combine.
5. Cook on low for 4-5 hours or high for 2-3 hours. During the last hour of cooking, stir in 1/4 cup of hot sauce (if using) for an extra kick.

The slow cooker does all the work for you, resulting in tender chicken and perfectly cooked rice. Serve warm, garnished with chopped scallions or chives if desired. For a bonus side dish, try pairing it with a simple coleslaw made with shredded cabbage, mayonnaise, and a pinch of cayenne pepper.

Hearty Chicken Bog Crock Pot Meal

Prepping for a hearty meal on a busy day? This recipe delivers.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into 2-inch pieces
• 2 medium-sized potatoes, peeled and cubed (about 2 cups)
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp butter
• 1 cup chicken broth
• 1/2 cup heavy cream or half-and-half

Instructions

1. Rinse the chicken pieces under cold water and pat dry with paper towels.
2. Season the chicken with salt, black pepper, and cayenne pepper (if using). Set aside.
3. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
5. Transfer the skillet contents to the crock pot. Add the chicken pieces, cubed potatoes, flour, and chicken broth. Stir until combined.
6. Cover the crock pot and set it to high heat (300°F). Cook for 2 hours or low heat (250°F) for 4-5 hours.
7. After 2 hours on high heat or 4-5 hours on low heat, stir in heavy cream or half-and-half. If using the slow cooker setting, return it to cook for another 30 minutes to allow the sauce to thicken.
8. Check the internal temperature of the chicken to ensure it reaches a minimum of 165°F (74°C).

This dish yields tender, fall-apart chicken and potatoes in a rich, creamy sauce. Serve over rice or with crusty bread for a comforting meal that’s sure to satisfy.

Crock Pot Chicken Bog with Vegetables

Known for its hearty and comforting flavors, today we’re sharing a classic Lowcountry dish that’s perfect for a chilly fall evening. Crock Pot Chicken Bog with Vegetables is an easy and satisfying meal that’s sure to become a staple in your household.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 2 medium-sized smoked sausage links (such as Andouille)
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 medium-sized red bell peppers, chopped
• 2 medium-sized potatoes, peeled and cubed
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Season the chicken with salt, pepper, and thyme.
2. Add the chicken to the Crock Pot along with the smoked sausage links, chopped onion, minced garlic, red bell peppers, and cubed potatoes.
3. In a separate bowl, whisk together the chicken broth and Worcestershire sauce. Pour the mixture over the ingredients in the Crock Pot.
4. Cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir the contents of the Crock Pot to redistribute the ingredients.
5. Remove the chicken and sausage from the pot with two forks. Serve hot, garnished with chopped fresh herbs if desired.

Cooking tips: To prevent the potatoes from becoming mushy, try adding them towards the end of the cooking time or using diced potatoes instead of cubed ones. Also, make sure to cook the smoked sausage links on high for a few minutes before serving to get that nice crispy texture.

When served hot, this Chicken Bog with Vegetables has a tender and juicy texture, while the flavors of the smoked sausage and Worcestershire sauce add a rich depth to each bite. Try pairing it with some crusty cornbread or a side salad for a well-rounded meal.

Spicy Chicken Bog Slow Cooker Recipe

Spicy Chicken Bog Slow Cooker Recipe

Oven-fried chicken and rice are staple comfort foods in the South. Here’s a slow cooker recipe that brings together the best of both worlds with a spicy twist.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 2 cups uncooked white rice
• 4 cups chicken broth, warmed
• 2 tbsp hot sauce (such as Frank’s RedHot)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

1. Season the chicken with salt, pepper, smoked paprika, garlic powder, and onion powder. Place it at the bottom of a 6-quart slow cooker.
2. In a separate bowl, mix together the hot sauce and warmed chicken broth. Pour this mixture over the chicken in the slow cooker.
3. Add the uncooked rice on top of the chicken, making sure to cover all areas evenly.
4. Cover the slow cooker with the lid and cook on low for 4 hours or high for 2-3 hours. When cooking is complete, check that the rice is cooked and fluffy by fluffing it gently with a fork.
5. Remove the chicken from the slow cooker using two forks and shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and toss everything together to combine.
6. Serve hot, garnished with chopped fresh herbs such as parsley or scallions, if desired.

The result is a spicy, savory dish that’s perfect for a weeknight dinner. The slow cooker does all the work, leaving you free to focus on other tasks while it cooks. This recipe makes 4-6 servings and can be easily doubled or tripled as needed.

Traditional South Carolina Chicken Bog in Crock Pot

For families and friends gathering around the dinner table in warm South Carolina summers, Chicken Bog is a staple. But today, we’ll show you how to make this comforting dish easily with a Crock Pot.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 large onion, diced (about 2 cups)
• 4 cloves of garlic, minced (about 2 tbsp)
• 1 cup long-grain rice
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 4 cups chicken broth, heated to 180°F (82°C)

Instructions

1. Cut the chicken into bite-sized pieces and season with salt, pepper, and paprika. Set aside.
2. In a large Crock Pot, heat the oil over medium-low heat until warm (about 5 minutes). Add the diced onion and cook until softened, about 8-10 minutes.
3. Add the minced garlic to the pot and cook for an additional minute, until fragrant. Be careful not to burn the garlic.
4. Add the cooked chicken to the Crock Pot, stirring to combine with the onion mixture. Cook for 5 minutes.
5. Stir in the rice, ensuring it’s well coated with the oil and seasonings. Cook for an additional 2-3 minutes, until the rice starts to lightly brown.
6. Pour in the heated chicken broth, making sure the liquid level is about 1/2 inch above the rice mixture. Stir gently to combine.
7. Cover the Crock Pot and cook on low for 4-5 hours or high for 2-3 hours, until the rice is tender and the liquid has been absorbed.

The Chicken Bog should be warm, comforting, and slightly tender. You can serve it directly from the Crock Pot with a side of cornbread or hush puppies for a classic Lowcountry meal.

Crock Pot Chicken Bog with Bacon

Vacation season is in full swing, and for many of us, that means a little extra time to spend in the kitchen experimenting with new recipes. But let’s be real – who has the patience for fussy cooking when you’re on summer break? Enter Crock Pot Chicken Bog with Bacon: a hearty, comforting dish that’s perfect for hot summer days.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 6 slices of thick-cut bacon
• 2 medium onions, chopped (about 2 cups)
• 3 cloves garlic, minced
• 1 cup long-grain rice
• 2 tbsp hot sauce (such as Tabasco)
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy. Remove from heat, crumble into pieces, and set aside.
2. In the same skillet, cook the chopped onions until they’re translucent and starting to caramelize (about 8-10 minutes).
3. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
4. Transfer the onion-garlic mixture to a Crock Pot or slow cooker. Add in the cooked chicken breasts, crumbled bacon, long-grain rice, hot sauce, smoked paprika, salt, and pepper. Stir until everything is well combined.
5. Cook on Low for 4-5 hours or High for 2-3 hours. About 30 minutes before serving, stir in some chopped scallions (if using) for added freshness.
6. Using two forks, shred the chicken into bite-sized pieces and stir to combine with the remaining ingredients.

The result is a dish that’s equal parts comforting and flavorful – think classic Lowcountry cuisine with a twist. The smoky heat from the bacon pairs perfectly with the tangy kick of hot sauce, while the rice absorbs all the juices to create a tender, slightly sticky texture. Serve as-is or spoon over cooked greens for an added dose of nutrition.

Quick and Easy Chicken Bog for the Slow Cooker

Dive into the world of traditional Lowcountry cuisine with a twist – Quick and Easy Chicken Bog for the Slow Cooker. This comforting dish is perfect for a chilly evening or a busy weeknight dinner.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 2 cups chicken broth
• 1 cup long-grain rice
• 1/4 cup chopped scallions (green onions)
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Add chicken, chicken broth, and rice to the slow cooker. Stir until combined.
2. Cook on low for 4-5 hours or high for 2-3 hours. When cooking is complete, check if rice is tender by inserting a fork or knife – it should slide in easily.
3. Stir in chopped scallions and butter until melted. Season with salt and pepper to taste.
4. Remove the chicken from the slow cooker, shred or chop into bite-sized pieces. Return to the slow cooker and stir to combine.
5. Taste and adjust seasoning as needed. This is a great opportunity to add more scallions if desired for extra flavor.
6. Transfer the Chicken Bog to individual serving bowls or a large serving dish. Garnish with additional scallions, if desired.

The slow-cooked chicken and rice blend together in perfect harmony, while the scallions add a pop of freshness. Serve with a side of steamed vegetables or a simple green salad for a well-rounded meal.

Crock Pot Chicken Bog with Herbs and Spices

Great news for slow cooker enthusiasts and Lowcountry lovers alike – it’s time to dive into a hearty, flavorful dish that embodies the spirit of Southern comfort food: Crock Pot Chicken Bog with Herbs and Spices.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced (about 1 tbsp)
• 1 cup long-grain rice
• 1 cup chicken broth, warmed to 190°F
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste (about 1/2 tsp each)

Instructions

1. Preheat your Crock Pot to HIGH. If you’re using a smaller model or want faster cooking, set it to LOW for longer hours.
2. Season the chicken with salt and pepper. In the Crock Pot, heat the olive oil over medium heat (about 350°F) until fragrant. Sear the chicken on both sides until browned, about 5-6 minutes per side. Remove from pot.
3. In a separate pan, sauté chopped onion and minced garlic in a bit of olive oil until softened, about 3-4 minutes.
4. Add cooked onion mixture to the Crock Pot. Stir in thyme, paprika, salt, and pepper.
5. Place browned chicken back into the pot. Add warmed chicken broth and stir until combined with rice.
6. Cook on HIGH for about 2-3 hours or until the rice is tender, the chicken is cooked through (internal temperature reaches 165°F), and the sauce has thickened slightly. If using a LOW setting, it may take up to 5 hours.

Cooking Tips:

• To prevent rice from becoming mushy or uncooked, use long-grain rice and ensure proper liquid ratio.
• Thawed chicken will cook faster than frozen. For optimal results, always thaw chicken before slow cooking.
• Experiment with your favorite herbs – basil, oregano, or even cayenne pepper can add unique twists to this recipe!

The finished Crock Pot Chicken Bog should have a creamy sauce coating the tender chicken and fluffy rice. This dish is best served hot, garnished with chopped fresh herbs like parsley or thyme. For an extra-special touch, try pairing it with crusty cornbread or a side salad featuring summer’s freshest vegetables.

Comforting Chicken Bog Slow Cooker Dish

Usually, on a chilly fall evening, I crave comfort food that warms my soul. Today, I’m sharing one of my go-to recipes that hits the spot: a slow cooker dish packed with juicy chicken, tender rice, and smoky sausage.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 cup uncooked white rice
• 2 cups chicken broth, warmed
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1 lb smoked sausage, sliced
• 2 tbsp butter

Instructions

1. Rinse the chicken and pat it dry with paper towels. Season with salt, thyme, paprika, and cayenne pepper (if using).
2. In a large skillet, melt 1 tbsp of butter over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
4. Transfer the cooked onion and garlic mixture to the slow cooker.
5. Add the uncooked rice to the slow cooker and stir to combine with the onion mixture.
6. Pour in the warmed chicken broth, making sure the rice is fully submerged. Cover the slow cooker with a lid.
7. Place the sliced smoked sausage on top of the rice mixture. Arrange the seasoned chicken on top of the sausage.
8. Cook on low for 4-5 hours or high for 2-3 hours, or until the chicken is cooked through and the rice is tender.
9. About 30 minutes before serving, stir in the remaining 1 tbsp of butter to add richness to the dish. Cover and let it melt into the rice mixture.

This comforting slow cooker dish yields a fluffy rice base, infused with smoky sausage flavors and tender chicken throughout. Serve hot, garnished with chopped fresh herbs like parsley or thyme, if desired.

Crock Pot Chicken Bog with a Kick

Judging by the popularity of low-and-slow recipes, it’s clear that Americans love a good excuse to spend time in the kitchen with their slow cookers. And what’s more perfect for a summer evening than a hearty, comforting dish like Chicken Bog?

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup smoked sausage (such as andouille), sliced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tsp paprika
• 1 tsp cayenne pepper
• Salt and black pepper, to taste

Instructions

1. Season the chicken with salt, black pepper, paprika, and cayenne pepper.
2. Heat 2 tbsp of oil in a skillet over medium-high heat. Brown the chicken on both sides, then transfer it to the crock pot.
3. Add the sliced sausage to the skillet and cook until browned, about 3-4 minutes. Remove from heat and add to the crock pot with the chicken.
4. Layer the chopped onion, garlic, and rice in the crock pot over the chicken and sausage. Pour in the chicken broth and give everything a gentle stir.
5. Cook on low for 6 hours or high for 3-4 hours. About 30 minutes before serving, check if the rice is tender and the liquid has been absorbed.
6. Fluff the dish with a fork to separate the ingredients. Taste and adjust seasoning as needed.

When you take this out of the crock pot, you’ll be greeted by a rich, savory aroma that’s sure to make your stomach growl in anticipation. The chicken is tender and juicy, while the sausage adds a nice spicy kick. And don’t even get me started on the rice – it’s perfectly cooked and infused with all the delicious flavors of the dish.

Homestyle Chicken Bog in the Slow Cooker

Judging by the number of summer festivals and outdoor gatherings we attend, it’s clear that classic Lowcountry cuisine is a staple in many American households. Dishing out comforting, crowd-pleasing recipes like Chicken Bog is essential for these events.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 4 cups chicken broth, warmed (190°F)
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Add the chicken, butter, onion, and garlic to a 6-quart slow cooker. Cook on high for 30 minutes or until the chicken is browned.
2. Stir in the rice, thyme, paprika, salt, and pepper.
3. Pour in the warmed broth, making sure the rice is submerged.
4. Cook on low for 2 hours and 30 minutes or until the liquid has been absorbed and the rice is tender. Stir occasionally to prevent scorching.
5. About 10-15 minutes before serving, stir in 1/4 cup of chopped fresh parsley (optional).
6. Remove from heat and let it rest for 5 minutes before serving.

This Homestyle Chicken Bog in the Slow Cooker boasts a fluffy texture with each biteful. The aromatic chicken and rice mixture absorbs all the rich, savory flavors of the broth. Consider adding some diced bell peppers or sliced scallions on top to elevate this comfort food classic.

Crock Pot Chicken Bog with Mushrooms

Breezy summer days are perfect for a hearty, comforting meal that’s easy to prepare and cooks all day long in the crock pot. This recipe is a twist on a classic Lowcountry dish from South Carolina.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into 2-inch pieces (I prefer using dark meat for more flavor)
• 2 medium onions, sliced
• 4 cups mixed mushrooms (button, cremini, shiitake), sliced (use the freshest you can find for best results)
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup water
• 1 tsp dried thyme
• 1 tsp paprika (use Hungarian for a more intense flavor)
• Salt and pepper, to taste
• 2 tbsp butter
• 2 tbsp all-purpose flour

Instructions

1. Season the chicken with salt, pepper, thyme, and paprika. Place it at the bottom of a 6-quart crock pot.
2. Add sliced onions on top of the chicken, followed by mixed mushrooms and minced garlic.
3. In a separate bowl, whisk together chicken broth, water, and flour until smooth. Pour this mixture over the ingredients in the crock pot.
4. Dot the top with butter and cover the crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
5. About 30 minutes before serving, stir in some chopped fresh parsley (if using) to add a pop of color and freshness.
6. Using two forks, shred the chicken into bite-sized pieces. If there’s excess liquid, you can simmer it on high for another 10-15 minutes or use a slotted spoon to remove the chicken and serve with the juices on the side.

This dish is perfect for a summer gathering or potluck, served over rice, egg noodles, or even as a sandwich filling. The combination of tender chicken, sautéed mushrooms, and rich broth makes it an unforgettable experience. Try pairing it with some crispy fried okra for a taste of the Lowcountry!

Easy Weeknight Chicken Bog Crock Pot Recipe

Bring on the easy weeknight meals that satisfy our cravings without breaking a sweat. This comforting chicken bog recipe is perfect for a chilly evening, and by using a crock pot, we can have it ready in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup of long-grain rice
• 2 cups of chicken broth, at room temperature (180-190°F)
• 1/4 cup of butter, cut into small pieces
• 2 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Season the chicken breasts with smoked paprika, garlic powder, salt, and black pepper. Place them in the crock pot.
2. Add the uncooked rice to one side of the crock pot, creating a well for the chicken broth.
3. Pour the warm chicken broth over the rice, making sure it’s above the level of the rice.
4. Dot the top of the rice with butter pieces. This will help create a rich and creamy sauce as it cooks.
5. Cover the crock pot and cook on low for 4 hours or high for 2-3 hours, until the chicken is cooked through and the rice is tender.
6. When serving, use two forks to shred the chicken into bite-sized pieces. This will help distribute the flavors evenly throughout the dish.

This Easy Weeknight Chicken Bog Crock Pot Recipe yields a hearty and comforting meal that’s perfect for chilly evenings. The slow-cooked rice absorbs all the flavorful juices from the chicken, creating a rich and creamy texture. Serve it hot, garnished with chopped scallions or parsley, if desired.

Slow Cooker Chicken Bog with a Twist

Coming together with a classic Lowcountry dish, our twist on Slow Cooker Chicken Bog is sure to become a family favorite. The rich flavors and tender chicken will transport you straight to the Southern coast.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 4 cups chicken broth, warmed
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. Season the chicken with thyme, paprika, salt, and pepper. Place it at the bottom of a 6-quart slow cooker.
2. In a large skillet, melt 1 tbsp butter over medium heat. Add chopped onion and cook until translucent (5 minutes).
3. Add minced garlic to the skillet and sauté for another minute, ensuring no burning occurs.
4. Add cooked onion mixture on top of the chicken in the slow cooker. Then add rice, making sure it’s evenly distributed.
5. Pour warmed chicken broth over the ingredients, being careful not to overflow the cooker.
6. Cover the slow cooker and cook on low for 4 hours or high for 2 hours, ensuring rice is tender and liquid has been absorbed.
7. About 30 minutes before serving, melt the remaining 1 tbsp butter in a small saucepan over low heat. Stir until smooth.
8. Once cooking time is complete, fluff the chicken bog with a fork to separate ingredients. Drizzle melted butter on top and serve hot.

The result is a hearty, comforting dish perfect for chilly evenings or casual gatherings. The slow cooker’s magic ensures tender chicken and fluffy rice in every bite. Garnish with chopped parsley if desired for an added pop of color.

Conclusion

Yum! We hope you’ve enjoyed this collection of delicious Chicken Bog recipes that are perfect for the slow cooker. With over 18 mouth-watering options, there’s something for every taste and preference. Try one out today and let us know your favorite in the comments below! Share on Pinterest with your friends and family.