18 Delicious Chicken Bog Recipes Crock Pot Easy-to-Make

Craving a cozy, hearty meal without the fuss? Look no further than these 18 Delicious Chicken Bog Recipes—your Crock Pot’s new best friend! Perfect for busy weeknights or lazy weekends, this Southern-inspired comfort dish delivers tender chicken, savory sausage, and rice in every spoonful. Whether you’re feeding a crowd or just want leftovers, these easy-to-make recipes are sure to become family favorites. Dig in!

Classic Slow Cooker Chicken Bog

This comforting Southern dish is a one-pot wonder—tender chicken, smoky sausage, and rice simmer together for a hearty, no-fuss meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 bay leaf
• 2 tbsp unsalted butter

Instructions:

1. Add chicken thighs, sausage, rice, onion, and garlic to a 6-quart slow cooker. Pour in chicken broth.
2. Sprinkle with 1 tsp salt, ½ tsp black pepper, and ½ tsp thyme. Add the bay leaf and stir gently to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until rice is tender and chicken shreds easily.
4. Remove chicken, shred with forks, and return to the pot. Stir in 2 tbsp butter until melted. Discard the bay leaf.

The magic here? The rice soaks up all the savory broth and sausage flavors, creating a creamy, almost risotto-like texture without the stirring.

Tip: For extra depth, brown the sausage in a skillet before adding it to the slow cooker.

Creamy Crock Pot Chicken Bog

This Creamy Crock Pot Chicken Bog is the ultimate comfort food—tender chicken, savory sausage, and creamy rice simmer together for a fuss-free, flavor-packed meal.

• 1 lb boneless, skinless chicken thighs
• 1 lb smoked sausage, sliced into rounds
• 1 cup long-grain white rice, uncooked
• 3 cups chicken broth
• 1 cup heavy cream
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)

1. Add chicken thighs, sausage, rice, onion, and garlic to a 6-quart slow cooker.
2. Pour in chicken broth and heavy cream, then sprinkle with salt, black pepper, thyme, and red pepper flakes (if using). Stir gently to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until rice is tender and chicken shreds easily with a fork.
4. Remove chicken, shred with two forks, and stir back into the pot. Let sit for 10 minutes to thicken.

The magic here? The rice soaks up all the rich, smoky flavors while the cream adds a luscious silkiness—no roux required!

Tip: For extra depth, brown the sausage in a skillet before adding it to the slow cooker.

Spicy Southern Chicken Bog

This hearty one-pot wonder combines tender chicken, smoky sausage, and rice simmered in a rich, spicy broth—comfort food with a kick!

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 (10 oz) can diced tomatoes with green chiles
• 2 tbsp butter
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• Salt and black pepper to taste

Instructions:

1. In a large Dutch oven, melt 2 tbsp butter over medium heat. Add chicken thighs and cook for 5 minutes per side until browned. Remove and shred.
2. Add sausage to the pot and cook for 3 minutes until lightly browned. Stir in onion, bell pepper, and 3 cloves minced garlic; sauté for 4 minutes until softened.
3. Add 2 cups rice, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, and ½ tsp red pepper flakes. Toast for 1 minute, then pour in 4 cups chicken broth and diced tomatoes with chiles. Bring to a boil.
4. Reduce heat to low, stir in shredded chicken, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed. Season with salt and black pepper to taste.

The magic here? The rice soaks up all the smoky, spicy flavors while staying perfectly fluffy—no mushy mess! Tip: For extra heat, drizzle with hot sauce before serving.

Cheesy Chicken Bog with Sausage

Cheesy Chicken Bog with Sausage

This Southern-inspired comfort dish combines tender chicken, smoky sausage, and creamy cheese in a hearty one-pot wonder that’s perfect for weeknights or feeding a crowd.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 12 oz smoked sausage, sliced into rounds
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large pot or Dutch oven, melt 2 tbsp butter over medium heat. Add diced onion and bell pepper, sautéing for 3–4 minutes until softened.
2. Add chicken and sausage, cooking for 5–6 minutes until chicken is no longer pink. Stir in 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using).
3. Pour in 1 cup rice and 2 cups chicken broth, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
4. Remove from heat and stir in 1 cup cheddar cheese until melted and gooey. Let stand for 5 minutes before serving.

The magic here? The rice soaks up all the smoky, cheesy goodness while staying perfectly tender—no mushy grains in sight!

Tip: For extra richness, swap half the broth for evaporated milk and top with extra cheese under the broiler for 2 minutes.

Herb-Infused Chicken Bog Recipe

This Herb-Infused Chicken Bog is a comforting one-pot wonder, blending tender chicken, smoky sausage, and fragrant herbs with rice for a soul-warming Southern classic.

• 1 lb boneless, skinless chicken thighs
• 1 cup smoked sausage, sliced into 1/2-inch rounds
• 1 cup long-grain white rice, rinsed
• 3 cups chicken broth
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

1. In a large Dutch oven, heat 1 tbsp olive oil over medium-high. Add chicken thighs and sear for 4 minutes per side until golden. Transfer to a plate.
2. Melt 2 tbsp butter in the same pot. Add onion, celery, and garlic, sautéing for 3 minutes until softened.
3. Stir in smoked sausage, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 2 minutes to toast the spices.
4. Add rice, 3 cups chicken broth, and 1 bay leaf, scraping up any browned bits. Return chicken to the pot, nestling it into the liquid.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until rice is tender and liquid is absorbed. Discard bay leaf before serving.

The magic here? The rice soaks up all the herby, smoky flavors while the chicken stays juicy—no bland bites! Tip: For extra depth, swap half the broth for beer (like a lager) and garnish with chopped parsley.

One-Pot Chicken Bog with Vegetables

This hearty, comforting dish combines tender chicken, smoky sausage, and veggies in a flavorful one-pot wonder—perfect for busy weeknights.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, chopped
• 8 oz smoked sausage, sliced
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 cup frozen peas

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs and smoked sausage; cook for 5 minutes until lightly browned.
2. Stir in onion, celery, red bell pepper, and 3 garlic cloves. Sauté for 3 minutes until softened.
3. Add 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper; toast for 30 seconds until fragrant.
4. Pour in 1 1/2 cups rice and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Stir in 1 cup frozen peas, cover, and let sit for 5 minutes off heat until peas are tender and rice is fluffy.

The magic here? The rice soaks up all the smoky, savory flavors while staying perfectly tender—no draining or fussing with extra pots!

Tip: For extra richness, swap half the broth for canned coconut milk and garnish with fresh parsley.

Smoky Bacon Chicken Bog

This hearty one-pot wonder blends tender chicken, smoky bacon, and creamy rice into a comforting Southern classic with a twist.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 bay leaf

Instructions:

1. In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pot.
2. Add the chicken to the pot and cook until lightly browned, about 5 minutes. Stir in the onion, bell pepper, and garlic; sauté until softened, 4–5 minutes.
3. Sprinkle in the smoked paprika, thyme, salt, and black pepper, stirring to coat everything evenly. Add the rice, broth, and bay leaf, scraping up any browned bits.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes (no peeking!) until rice is tender and liquid is absorbed. Discard the bay leaf.
5. Fluff gently with a fork, then stir in the reserved bacon. Let stand 5 minutes before serving.

The magic here? The bacon’s smokiness infuses every bite, while the rice turns luxuriously creamy without any cream.

Tip: For extra depth, swap 1/2 cup broth with beer (like a lager) when adding liquids.

Garlic Parmesan Chicken Bog

This cozy one-pot wonder combines tender chicken, savory garlic, and nutty Parmesan for a dish that’s as comforting as it is flavorful—perfect for busy weeknights.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, sauté the onion for 3 minutes until soft. Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
3. Stir in the rice, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, coating the grains in the oil. Pour in 2 cups chicken broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
5. Stir in the cooked chicken and 1/2 cup Parmesan cheese until melted and creamy. Garnish with 2 tbsp parsley before serving.

The magic here? The Parmesan melts into the rice, creating a luscious, almost risotto-like texture without the fuss.

Tip: For extra depth, swap half the broth for dry white wine—just add it with the rice and let it simmer off.

Jalapeño Cheddar Chicken Bog

This hearty Southern-inspired dish combines tender chicken, spicy jalapeños, and melty cheddar for a comforting one-pot meal that’s packed with flavor.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 1 cup long-grain white rice
• 3 cups chicken broth
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 1 small yellow onion, diced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the diced chicken and cook for 5-6 minutes until lightly browned. Remove and set aside.
2. Melt 2 tbsp butter in the same pot. Add the onion and jalapeños, sautéing for 3-4 minutes until softened.
3. Stir in the rice, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper, coating everything evenly.
4. Pour in 3 cups chicken broth and return the chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
5. Remove from heat, stir in 1 cup cheddar cheese, and let sit covered for 5 minutes to melt. Serve warm.

The magic here? The rice soaks up all the spicy, cheesy goodness while staying perfectly fluffy. It’s a crowd-pleaser with just the right kick!

Tip: For extra smokiness, swap half the cheddar for pepper jack cheese.

Lemon Herb Chicken Bog

This cozy one-pot wonder combines tender chicken, fragrant herbs, and bright lemon for a comforting dish that’s packed with flavor.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice
• 3 cups low-sodium chicken broth
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley

Instructions:

1. In a large Dutch oven or heavy pot, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned. Remove and set aside.
2. In the same pot, add the onion, celery, and garlic. Sauté for 4–5 minutes until softened.
3. Stir in the rice, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper, coating everything evenly.
4. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Return the chicken to the pot, cover, and cook for another 10 minutes until the rice is tender and the liquid is absorbed.
6. Remove from heat and stir in the lemon zest, lemon juice, and 1/4 cup parsley. Let sit for 5 minutes before serving.

The bright citrus and earthy herbs balance perfectly with the creamy rice, making this a dish you’ll crave all year round.

Tip: For extra richness, stir in a pat of butter at the end before serving.

Cajun-Style Chicken Bog

This Cajun-Style Chicken Bog is a comforting one-pot wonder, blending smoky sausage, tender chicken, and rice in a rich, spicy broth—perfect for weeknights or feeding a crowd.

• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 lb boneless, skinless chicken thighs, chopped into 1-inch pieces
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice, rinsed
• 4 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp vegetable oil
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)

1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add sliced sausage and cook for 3–4 minutes until browned. Remove and set aside.
2. Add chicken thighs to the pot and cook for 5 minutes, stirring occasionally, until no longer pink. Season with salt and black pepper.
3. Stir in onion, bell pepper, and garlic, cooking for 3 minutes until softened. Sprinkle in 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1 tsp dried thyme, stirring to coat.
4. Add rice, toasted for 1 minute, then pour in 4 cups chicken broth. Scrape up any browned bits, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
5. Return the sausage to the pot, fluff the rice gently, and let sit covered for 5 minutes. Garnish with green onions before serving.

The magic here? The rice soaks up all the smoky-spicy flavors while staying perfectly tender—no mushy grains in sight!

Tip: For extra depth, swap half the broth with beer (like a lager) and add a dash of hot sauce at the end.

Sweet and Savory Chicken Bog

This Southern comfort dish combines tender chicken, smoky sausage, and rice in a rich, slightly sweet broth that’s downright addictive.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 cup long-grain white rice, rinsed
• 4 cups chicken broth
• 1 medium onion, diced
• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large Dutch oven, melt 2 tbsp butter over medium heat. Add diced onion and cook for 3–4 minutes until softened.
2. Add chicken thighs and sliced sausage, browning for 5 minutes, stirring occasionally.
3. Stir in 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, ½ tsp black pepper, and 2 tbsp brown sugar until fragrant, about 1 minute.
4. Pour in 4 cups chicken broth and bring to a boil. Add rice, reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
5. Shred chicken thighs with a fork, stir everything together, and garnish with chopped parsley.

The magic here? The brown sugar caramelizes slightly with the smoked sausage, creating a sweet-savory depth that keeps you coming back for more.

Tip: For extra smokiness, swap half the broth with beer (like a lager) and add a dash of hot sauce at the end.

Tomato Basil Chicken Bog

This cozy one-pot wonder blends juicy chicken, sweet tomatoes, and fragrant basil into a comforting Southern-style dish that’s perfect for weeknights.

Ingredients:

• 1 lb boneless, skinless chicken thighs, chopped into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh basil, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Add chicken and cook for 5 minutes until lightly browned.
2. Stir in onion and 3 cloves garlic; sauté for 2 minutes until fragrant.
3. Add 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the chicken.
4. Pour in 1 cup rice, canned tomatoes, and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Remove from heat and let stand, covered, for 5 minutes. Stir in 1/4 cup fresh basil before serving.

The magic here? The rice soaks up all the tomato-chicken goodness, creating a creamy yet fluffy texture that’s downright addictive.

Tip: For extra depth, swap half the broth with tomato juice and garnish with a sprinkle of grated Parmesan.

Slow Cooker Chicken Bog with Rice

This comforting Southern classic is a one-pot wonder—tender chicken, smoky sausage, and rice simmer together for a hearty, no-fuss meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp unsalted butter

Instructions:

1. Add chicken thighs, smoked sausage, onion, and garlic to a 6-quart slow cooker. Pour in chicken broth and stir in 1 tsp smoked paprika, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper.
2. Cover and cook on LOW for 5 hours or until chicken shreds easily with a fork.
3. Remove chicken, shred it, then return to the pot. Stir in rinsed rice and 2 tbsp butter.
4. Cover and cook on HIGH for 45 minutes or until rice is tender and liquid is absorbed. Give it a good stir before serving.

The magic here? The rice soaks up all the smoky, savory flavors while staying perfectly tender—no mushy grains in sight.

Tip: For extra richness, swap half the broth for canned evaporated milk during the last 45 minutes of cooking.

Zesty Lime Chicken Bog

This one-pot wonder combines tender chicken, smoky sausage, and fluffy rice with a bright kick of lime—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients:

• 1 lb boneless, skinless chicken thighs, chopped into 1-inch pieces
• 8 oz smoked sausage (like kielbasa), sliced into rounds
• 1 cup long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lime zest (about 2 limes)
• 3 tbsp fresh lime juice
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs and smoked sausage, cooking for 5–6 minutes until chicken is lightly browned. Transfer to a plate.
2. In the same pot, sauté onion and bell pepper for 3 minutes until softened. Stir in 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 30 seconds until fragrant.
3. Add 1 cup rice, 3 cups chicken broth, 1 tbsp lime zest, and 3 tbsp lime juice, scraping up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway.
4. Return the chicken and sausage to the pot, cover, and cook for 5 more minutes until rice is tender and liquid is absorbed. Fluff with a fork and garnish with 2 tbsp parsley.

The magic here? The lime zest and juice cut through the richness of the sausage, making every bite feel fresh and balanced.

Tip: For extra tang, serve with lime wedges on the side—squeeze a little extra over your bowl just before eating.

Mediterranean Chicken Bog

This one-pot wonder combines tender chicken, smoky sausage, and fluffy rice with bright Mediterranean flavors—perfect for a fuss-free weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz smoked andouille sausage, sliced into rounds
• 1 cup long-grain white rice, rinsed
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Add chicken and sausage; cook for 5 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Stir in rice, tomatoes, and chicken broth. Return chicken and sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
4. Remove from heat; let sit covered for 5 minutes. Fluff with a fork and garnish with parsley.

The smoky paprika and juicy tomatoes infuse every bite, while the andouille adds just the right kick. It’s a flavor-packed twist on classic chicken bog!

Tip: For extra depth, deglaze the pot with 1/4 cup white wine after browning the meat.

BBQ Chicken Bog with Corn

This hearty one-pot wonder combines smoky BBQ flavors with tender chicken and sweet corn for a comforting meal that’s perfect for weeknights or backyard gatherings.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, chopped into 1-inch pieces
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup frozen or fresh corn kernels
• 1/2 cup BBQ sauce (plus extra for drizzling)
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté the onion for 3 minutes until soft. Add 2 cloves garlic and cook for 30 seconds until fragrant.
3. Stir in the rice, 2 cups chicken broth, 1 cup corn, 1/2 cup BBQ sauce, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid is absorbed. Stir in the cooked chicken and let sit for 5 minutes off the heat.
5. Garnish with green onions and an extra drizzle of BBQ sauce before serving.

The magic here? The rice soaks up all the smoky-sweet BBQ goodness while staying perfectly fluffy—no mushy textures in sight!

Tip: For a charred corn twist, toss fresh kernels in a dry skillet over high heat for 2–3 minutes before adding.

Low-Carb Chicken Bog with Cauliflower Rice

This cozy twist on a Southern classic swaps rice for cauliflower, keeping it hearty but light—perfect for a comforting weeknight meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, chopped
• 4 cups riced cauliflower (fresh or frozen)
• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crisp (5–6 minutes). Transfer to a plate, leaving the drippings in the pan.
2. Add the chicken to the skillet and cook until no longer pink (6–7 minutes). Remove and set aside with the bacon.
3. In the same skillet, sauté the onion until soft (4 minutes), then add the garlic, smoked paprika, thyme, salt, and pepper. Cook for 1 minute until fragrant.
4. Stir in the cauliflower rice and chicken broth. Bring to a simmer, then reduce heat to low and cook uncovered for 8–10 minutes, stirring occasionally, until the cauliflower is tender and most liquid is absorbed.
5. Return the chicken and bacon to the skillet, stirring to combine and heat through (2 minutes). Garnish with fresh parsley before serving.

The smoky bacon and tender cauliflower soak up all the savory broth, giving this dish the soul-warming richness of the original—without the carbs.

Tip: For extra flavor, deglaze the skillet with a splash of broth after cooking the chicken to scrape up any browned bits before adding the onion.

Conclusion

With 18 easy, flavorful Chicken Bog recipes for your slow cooker, dinner just got a whole lot simpler! Whether you’re craving classic comfort or a tasty twist, there’s something here for everyone. Give these recipes a try, then let us know which one was your favorite in the comments. Don’t forget to share this roundup with fellow home cooks on Pinterest—happy slow cooking!