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
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VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 8 ounces Johnsonville® Fully Cooked Smoked Sausage Rope, 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
- 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 more; 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 and adding a little broth or water if necessary. Yield: 8 cups.
Originally published as Slow Cooker Chicken Bog in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p39
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