chicken bog

An easy slow cooker recipe for a Carolina favorite made with tender stewed chicken and long grain rice. No precooking the chicken and no instant rice &#8211; everything cooks in the crock pot!

Southern Style Crock Pot Chicken & Rice

chicken breasts

(1/2 cup) butter

chicken broth

cream of celery soup

salt

pepper

garlic powder

onion powder

paprika

long grain rice, uncooked

You&#039;ll love the flavorful combination of chicken, rice and smoked sausage in this classic Southern comfort food!

Chicken Bog

(1 stick) salted butter

onion

celery

salt ((such as Lawry’s brand))

black pepper,

thyme leaves (or about ½ teaspoon dried thyme)

bay leaf

white rice

Optional garnish: chopped fresh parsley

Melt butter in a stockpot or large Dutch oven over medium-high heat. Add onion and celery and sauté until soft, about 10 minutes. Add chicken, sausage, seasoned salt, pepper, thyme, bay leaf and 8 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 1-1 ½ hours (or until the meat falls of the bones).

Remove the chicken, reserving the broth. Pull the meat off of the chicken; discard the skin and bones. Meanwhile, bring the pot of broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is tender. Discard the bay leaf. Stir the chicken into the pot. Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley; serve.

Chicken and rice is the perfect comfort food for any time of the year.

Chicken and Rice Recipe

lb. (approx.) whole chicken

celery; rough chopped

sweet onion; diced

pepper – divided

oregano

celery salt

parsley

In a large stock pot bring water, chicken,...

In a large stock pot bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least 1 hour (2-3 hours would be even better).

Once simmering is complete, remove chicken to cool...

Once simmering is complete, remove chicken to cool in order to debone. Let broth continue to simmer and reduce.

When cool enough to handle, debone chicken.

Remove all broth from pot (or use another...

Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, salt and parsley. Cover and simmer for 15 minutes.

After 15 minutes stir in another cup of...

After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.

Continue to add broth, stir, cover and simmer...

Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.

Salt and pepper to taste.

A quick and easy shortcut version of the South Carolina classic! You&#39;ll love this chicken bog recipe that&#39;s perfect for busy weeknights.

One-Pot Easy Chicken Bog

butter

carrots,

onion,

celery,

cooked, shredded chicken ((such as the meat from a store-bought rotisserie chicken))

Melt butter in a Dutch oven or other heavy-bottomed pot over medium-high heat. Add the carrots, onion, celery, and sausage. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the garlic and cook for 1 more minute, stirring constantly.

Add the chicken broth and seasoned salt; bring to a boil.

When the broth boils, stir in the chicken and rice. Reduce the heat to low, cover, and simmer for 20-30 minutes until the rice is tender and most of the liquid is absorbed. Fluff the rice with a fork, garnish with fresh herbs, and serve.

Chicken Bog is a hearty and comforting chicken and rice dish out of the Lowcountry. It&#x27;s a great way to feed a crowd.

smoked sausage, sliced

rice

chicken bouillon cubes

chicken (4-5 pounds)

garlic,

bay leaves

tsp salt

½ tsp black pepper

First, make the broth. Add chicken, onion, celery,...

First, make the broth. Add chicken, onion, celery, carrot, bay leaves, paprika, salt and pepper to a large stock pot or dutch oven. Add enough water to fully cover the chicken. Brig this mixture to a boil, reduce heat to a medium simmer, and cook for  1.5 hours.

Remove the chicken from the broth to a...

Remove the chicken from the broth to a large platter or baking dish. Once cool enough to handle, remove the skin and bones. Shred the remaining meat.

Strain the remaining broth into a large bowl.

In the same pot, melt the butter, then...

In the same pot, melt the butter, then add sliced sausage. Sauté until it has browned up.

Add rice and sauté it for 3-4 minutes.

Stir in 4 cups of the prepared chicken...

Stir in 4 cups of the prepared chicken broth, along with the chicken bouillon cubes and shredded chicken. Bring to a boil, reduce heat to low, cover the pot, and cook for 20-25 minutes, or until rice is tender.

If desired, add more of the chicken broth...

If desired, add more of the chicken broth to the rice to give it a slightly soupy consistency before serving. (We add about 3 cups)

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Chicken Bog

Chicken and Rice Recipe

One-Pot Easy Chicken Bog

Chicken Bog

Top 5 chicken bog recipes from across the web

The most viewed chicken bog recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Style Crock Pot Chicken & ...

Chicken Bog

Chicken and Rice Recipe

One-Pot Easy Chicken Bog

Chicken Bog

The most viewed chicken bog recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine