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chicken bog

Barbara_Miller avatar
Recipe by
Barbara Miller
@Barbara_Miller
Mountain City, TN

My version of Chicken Bog was inspired by the many different kinds I've eaten. I serve it on Christmas Day at the request of my son. It was his idea to add the Sriracha and his is Chipotle flavored. It is so good and not at all too spicy.

yield 4 -6
prep time 15 Min
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For chicken bog

  • 4
    bone-in, skin on, chicken thighs
  • 4 c
    chicken broth
  • 1 Tbsp
    creole seasoning
  • 1 Tbsp
    sriracha
  • 2 c
    white, long grain rice
  • 1 c
    fine diced celery
  • 2 c
    frozen onion and pepper blend
  • 1/2 pkg
    beef sausage link, sliced in coins and halved
  • 1 slice
    cooked, turkey breakfast sausage, diced
  • 1 c
    boiling water (optional) see step 4
  • 2 tsp
    black truffle salt
  • 1 Tbsp
    creole seasoning
  • 1 Tbsp
    sriracha
  • 2 Tbsp
    butter
  • 1 can
    cream of mushroom soup
  • 1 can
    water
  • 2 Tbsp
    parsley

How To Make chicken bog

  • 1
    Add chicken thighs to a 4 quart crock-pot/slow-cooker. Chicken can be fresh or frozen. Can be bone-in, skin-on or de-skinned and de boned. Can use white/breast meat. Can use chicken pulled from a rotisserie chicken...if this is used, save it aside to be added later and start with step 2.
  • 2
    Add broth to cold crock-pot. Turn pot to high. Cover with Lid. Bring to a boil. Boil 2 hours if using raw or frozen chicken. (bone in or boneless). If using rotisserie chicken, save the chicken aside for later and go ahead to step 4 after adding the broth to the crock-pot. NOTE: You can use canned or boxed or homemade broth or you can use bouillon cubes/granules/powder and water per the directions on the pkg to get 4 cups. You can also use Better Than Bouillon as directed on pkg.
  • 3
    Remove the cooked chicken from the broth and set aside to cool.
  • 4
    In this order add the rice, beef sausage, country sausage, celery, onion/pepper blend. Do not stir. Cover with lid. leave setting on high and let it cook 2 hours. You should see broth bubbling at the top of the peppers/onions at the end of 1 hour. If not, then boil one cup of water and add it and stir the contents of the pot. This is to cook the rice.
  • 5
    Add the shredded chicken, whatever kind you are using. Add the salt, sriracha, butter, soup, soup can of water and parsley (2 TBSP fresh or 1 TBSP dried.) Stir and heat thru about 30 minutes. Serve.
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