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If you’ve never had Chicken Bog, bless your heart—you’ve been missing out on one of the South’s coziest secrets. This slow cooker version is dirt cheap, fall-apart tender, and tastes like Sunday supper got invited to a family reunion and brought the good stuff.
Made with juicy chicken thighs, smoky sausage, and rice that soaks up all the flavor like it’s got a gossip column to write, this dish is comfort food gold. It’s perfect for busy weeknights, lazy Sundays, or when you're feeding half the neighborhood on a shoestring budget. Toss it all in the crockpot and let it do its thing—no stirring, no fussing, no drama. Just a big ol’ bowl of Southern goodness waiting on you to be hungry.
Chicken bog is a staple in South Carolina’s Lowcountry, where folks know how to stretch a meal without sacrificing an ounce of flavor.
🧾 Ingredients
Andouille is the sausage of choice for this recipe but you can use kielbasa or smoked sausage as well. Tossing in a ham hock will give even more flavor.
📖 Recipe
Crockpot Chicken Bog
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- 4 bone-in skin-on chicken thighs, this gives more flavor
- 1 pound smoked sausage, sliced into coins - Andouille if you’re feeling spicy, kielbasa if you’re playing it safe
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder or cayenne
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups uncooked, long-grain white rice
- 4 ½ cups chicken stock, you may need ½ cup more
- 1 cup water
- ¼ cup heavy cream, optional but delicious
- 2 tablespoons butter
- 1 bay leaf
- 2 green onions, sliced
- Hot sauce, for serving
Instructions
- Heat a skillet over medium-high heat and give those chicken thighs a quick, golden-brown sear on both sides.
- Set them aside.
- Toss the sausage coins into the same skillet and let them get a little crispy.
- Transfer the sausage straight into the slow cooker with all the scrapings from the pan.
- Add the onion, garlic, paprika, cayenne, poultry seasoning, salt, and pepper to the slow cooker.
- Stir it up.
- Lay the seared chicken thighs on top with the skin side up, pour in the chicken stock and water, and drop in the bay leaf.
- Cover and cook on LOW for 5 hours or until the chicken is fall-apart tender.
- Shred the chicken, removing the bones and skin. Discard the bones and skin.
- Stir in the rice and butter.
- Cover and cook for another 2-3 hours, or until the rice is tender.
- Taste test and add salt and pepper to taste.
- Stir in ¼ cup cream if desired. You may want to add more.
- If it seems too dry for your tastes, add up to ½ cup more chicken stock and stir in.
- Garnish with green onions and serve hot.
Notes
- Stick with bone-in chicken—thighs, leg quarters, or a whole bird. Those bones unleash all kinds of savory magic into your broth.
- Use long-grain white rice so it stays fluffy and perfect.
- Like it spicier? Toss in an extra hit of cayenne or a spoonful of chipotle in adobo.
- Need some brightness? A squeeze of fresh lemon juice right before serving works wonders.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make crockpot chicken bog step by step
Pour chicken stock over onion, sausage, garlic, seasonings, and chicken thighs.
Cook on low for 5-6 hours. Shred the chicken, then stir in the rice and butter.
Cook for another 45 minutes, then stir in heavy cream.
Garnish with green onions, parsley, and/or lemon juice, and serve.
🥫 Storage
Refrigerate
Let that Chicken Bog chill completely before stashing it away, then seal it up tight in an airtight container. It’ll stay good in the fridge for four days (if it lasts that long).
Freeze
Freezing? Chicken bog loves the deep freeze! Portion it into freezer bags or containers, and you’ve got an easy meal ready for up to three months.
Thaw
Thawing from frozen? Let it hang out in the fridge overnight. But if you’re in a rush (or just impatient), pop it in the microwave on low until it’s soft enough to heat through.
Reheat
Reheating’s a breeze. Warm up leftovers on the stovetop over medium heat, add a splash of broth, and give it a little stir. Microwave in one-minute bursts with a stir in between.
💭 Tips
- Give those thighs and sausage a quick sear on the stovetop before tossing them in. It only takes minutes, but the payoff is juicy, golden-brown deliciousness.
- Patience, please. Chicken bog isn’t meant to be rushed—low and slow is the name of the game. Let that chicken fall apart, melt into the rice, and soak up every last drop of smoky sausage flavor.
- Rice matters! Stick to long-grain white rice so it stays fluffy and perfect.
Marye's Tip o' the day
Stick with bone-in chicken—thighs, leg quarters, or a whole bird. Those bones unleash all kinds of savory magic into your broth.
📖 Variations
- If you have a whole rotisserie chicken, use it for this recipe! I recommend keeping the meat on the bones for extra flavor.
- If you’re using a rotisserie chicken, you can make chicken stock using the carcass if you have time. Just brown it on the stove, deglaze it with water, and simmer it with chopped carrots, celery, onions, garlic, and fresh herbs if you have some in your fridge.
- Try tossing in a ham hock with the chicken and sausage for extra flavor.
- Use Andouille sausage and add extra cayenne pepper and chipotle peppers in adobo sauce if you want a spicier hit.
- You can buy premade poultry seasoning from the grocery store or whip it up yourself using basic seasonings you already have. Try my copycat Popeye’s seasoning salt or Tony Chachere's Creole seasoning recipe.
🍴Equipment
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🤫 Marye's secret for zhuzhing it up
A sprinkle of green onions or parsley adds that pop of color and fresh, herby flair. A squeeze of fresh lemon juice takes your chicken bog to new levels, brightening everything up!
zhuzh: verb. To make something more interesting or attractive
👩🍳 FAQs
Have other questions? Ask me in the comments!
The name might sound funny, but it makes sense once you know the history. “Bog” comes from the dish being a little thick, a little soupy—in between a stew and a pilaf.
Some folks say it’s because the chicken gets “bogged down” in the rice as it cooks. Either way, it’s been a Southern classic for generations, born out of necessity when families needed a hearty, filling meal that didn’t break the bank.
Whole chicken? Cute, but I’m team bone-in, skin-on thighs. No wrestling with a carcass, just straight-up juicy, flavor-packed goodness. Prefer boneless chicken? Go for it, but do yourself a favor—toss in some chicken bouillon for more flavor.
Smoked sausage (like andouille or kielbasa) is the go-to for chicken bog, but any flavorful sausage will work. Even spicy chorizo or turkey sausage can mix things up.
Sure! Stir in frozen peas, carrots, or bell peppers toward the end for extra color and flavor.
Want to turn up the heat? Grab some Andouille sausage and throw in a spoonful of chipotle peppers in adobo—because mild is for Mondays. Feeling extra bold? Hit it with extra cayenne, drown it in your favorite hot sauce, or slap some candied jalapeños on top.
⏲️ Marye's time saving hacks -
Shortcut alert! Skip the hassle and grab a rotisserie chicken. Just cut it up and toss it in the crockpot like a boss, bones and all.
📚 Related recipes
Looking for more easy, slow cooker recipes? Check these out:
- Crockpot smothered chicken is one of the most popular recipes on Restless Chipotle. Tender chicken in creamy gravy? Yes, please!
- Crockpot chicken broccoli rice casserole is another budget-pleasing, family-friendly meal that's super easy.
- Slow cooker angel chicken is another reader favorite that's incredibly easy to make. Serve over pasta for a filling, delicious meal.
🍽️ What to serve with Chicken Bog
Easy Southern Drop Biscuits are the perfect buttery, fluffy side to chicken bog. They add a comforting, homemade touch with minimal effort.
Orange Cream Salad is a treasured vintage recipe straight from my mom’s recipe box that never disappoints! It’s a zesty citrus bomb that cuts through the smoky, hearty goodness of your main meal.
My Bakery-Style Sugar Cookies recipe creates sweet and simple treats with just the right amount of indulgence to round out your meal. Plus, they’re a blast to decorate!
🍽️ Repurpose leftovers
Chicken bog is a dish that keeps on giving. Try these tasty leftover ideas:
- Chicken bog fritters: Mix cold chicken bog with a beaten egg and a little flour, then pan-fry into crispy rice cakes.
- Stuffed peppers: Spoon leftover chicken bog into halved bell peppers, top with cheese, and bake until tender.
- Bog burritos: Wrap chicken bog in a warm tortilla with hot sauce and shredded cheese for an easy Southern-Mexican fusion.
- Savory waffles: Press leftover chicken bog into a waffle iron for a crispy, golden twist. Serve with shredded cheese and a fried egg on top.
- Chicken bog soup: Thin it out with extra chicken broth and add extra veggies to turn it into a cozy soup.
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