Crockpot Chicken Bog

This ain’t your great-grandma’s Chicken Bog. Cheap, cheerful, and full of Southern charm—this dump-and-go classic turns chicken thighs, sausage, and rice into pure weeknight magic with zero fuss.

Course Main Dish - Chicken

Cuisine American - Southern

Prep Time 10

Cook Time 7 15

Total Time 7 25

Servings

Calories 562kcal

Author Marye Audet-White

Ingredients

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

Storage & Reheating:

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).

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.

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.

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:

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