Slow-Cooker Chicken Bog

Name: Slow-Cooker Chicken Bog
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: North America, Southern
Ingredients: 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

TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD: 6 servings

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

Ingredients

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

Directions

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.

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.

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