Slow-Cooker Chicken Bog

Total Time

Prep: 20 min. Cook: 4 hours


6 servings

Updated: Oct. 26, 2023
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
Slow-Cooker Chicken Bog Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.

Can you freeze Slow-Cooker Chicken Bog?

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

1-1/3 cups: 681 calories, 30g fat (9g saturated fat), 134mg cholesterol, 1728mg sodium, 54g carbohydrate (3g sugars, 0 fiber), 45g protein.