Why Make This Recipe
Crockpot Chicken Bog is a cozy, comforting dish that brings warmth and flavor to your dinner table. With tender chicken, savory sausage, and fluffy rice, it turns simple ingredients into a hearty meal that everyone will love. Plus, it’s cooked slowly in a crockpot, so you can set it and forget it while your home fills with mouthwatering aromas.
How to Make Crockpot Chicken Bog
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)
Directions:
- Heat a skillet over medium-high heat and give the 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, skin side up. Pour in the chicken stock and water, then add 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 as needed.
- Stir in ¼ cup cream if desired. Add more chicken stock if it seems too dry.
- Garnish with green onions and serve hot.
How to Serve Crockpot Chicken Bog
Serve your Chicken Bog hot in bowls, topped with freshly sliced green onions and a dash of hot sauce if you like some heat. This dish is great on its own but also pairs wonderfully with cornbread or a simple green salad.
How to Store Crockpot Chicken Bog
To store leftovers, allow the Chicken Bog to cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. Just make sure to label the container with the date!
Tips to Make Crockpot Chicken Bog
- Pre-sear the chicken and sausage for added flavor; this step makes a big difference!
- Adjust the spices according to your taste; if you love heat, increase the cayenne or chipotle.
- Feel free to add in some vegetables like carrots or bell peppers for extra nutrition.
Variation
You can make this dish vegetarian by replacing the chicken and sausage with hearty vegetables like mushrooms and zucchini and using vegetable stock instead of chicken stock.
FAQs
Can I use boneless chicken thighs?
Yes, boneless chicken thighs will work, but they may cook faster than bone-in thighs, so check for doneness earlier.
What if I don’t have a crockpot?
You can make this recipe on the stovetop in a large pot. Just adjust the cooking time to around 1-1.5 hours on low heat once all ingredients are added.
Can I add different spices?
Absolutely! Feel free to experiment with spices like thyme, oregano, or even a dash of Italian seasoning to put your own twist on this classic dish.
