22 Delicious Chicken Bog Recipes Crock Pot Easy

Ever find yourself craving something hearty, comforting, and incredibly easy to make? Look no further! Our roundup of 22 Delicious Chicken Bog Recipes Crock Pot Easy is here to save your dinner plans. Perfect for busy weeknights or lazy weekends, these recipes promise minimal effort with maximum flavor. Dive in and discover your next favorite comfort food that’ll have everyone asking for seconds!

Slow Cooker Chicken Bog with Smoked Sausage

Gently, the slow cooker becomes a vessel of comfort, transforming simple ingredients into a hearty meal that whispers of home and warmth. This dish, a humble yet flavorful combination of chicken and smoked sausage, simmers to perfection, inviting you to pause and savor the moment.

Ingredients

• 2 cups long-grain white rice
• 1 lb boneless, skinless chicken thighs
• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 4 cups chicken broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Rinse the 2 cups long-grain white rice under cold water until the water runs clear, then drain well.
2. Place the 1 lb boneless, skinless chicken thighs, 1 lb smoked sausage slices, rinsed rice, 4 cups chicken broth, 1 large diced onion, 3 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme into the slow cooker.
3. Stir all ingredients gently to combine, ensuring the rice is submerged in the broth.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the rice is tender and the chicken shreds easily with a fork.
5. Remove the chicken thighs from the slow cooker and shred the meat using two forks, then return the shredded chicken to the pot.
6. Stir the mixture well to distribute the chicken evenly throughout the bog.
7. Let the dish sit, covered, for 10 minutes before serving to allow the flavors to meld further.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. Aromatic and comforting, this chicken bog offers a creamy texture with each bite, the smoked sausage adding a depth of flavor that contrasts beautifully with the tender chicken. Serve it in a hollowed-out bread bowl for an extra touch of coziness on a chilly evening.

Crock Pot Chicken Bog with Rice and Peas

Mornings like these, when the light filters softly through the kitchen window, call for meals that simmer gently, filling the air with comforting aromas. This dish, a humble yet hearty combination of tender chicken, creamy rice, and sweet peas, is a testament to the beauty of slow cooking.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup frozen peas
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well to remove excess starch.
2. Heat the olive oil in the Crock Pot on the high setting for 5 minutes to warm it up.
3. Add the chicken thighs to the Crock Pot, seasoning them with salt, pepper, and garlic powder. Brown for 2 minutes on each side to develop flavor.
4. Pour in the chicken broth and add the rinsed rice, stirring gently to combine.
5. Cover and cook on low for 4 hours, ensuring the rice absorbs the broth and becomes tender.
6. Stir in the frozen peas during the last 30 minutes of cooking to retain their vibrant color and slight crunch.
7. Check the chicken for doneness; it should shred easily with a fork. If necessary, cook for an additional 15 minutes.

Kindly let the dish rest for 10 minutes before serving to allow the flavors to meld beautifully. The rice emerges creamy, enveloping the succulent chicken and bright peas, offering a dish that’s as comforting to eat as it is to prepare. Consider garnishing with a sprinkle of fresh parsley for a touch of color and freshness.

Easy Chicken Bog with Vegetables in Crock Pot

Comfort comes in many forms, and today, it arrives in the slow, simmering promise of a chicken bog, mingling with vegetables in the quiet hum of a crock pot. This dish, a humble yet hearty embrace, invites you to pause and savor the simplicity of home-cooked warmth.

Ingredients

• 2 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, carrots, and celery to the skillet, sautéing until the onions are translucent, about 5 minutes.
3. Transfer the sautéed vegetables to the crock pot.
4. Season the chicken thighs with salt, pepper, and dried thyme, then place them on top of the vegetables in the crock pot.
5. Pour the chicken broth over the chicken and vegetables.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. Remove the chicken from the crock pot, shred it using two forks, then return it to the pot.
8. Add the rice to the crock pot, stirring to combine with the broth and vegetables.
9. Cover and cook on high for 30 minutes, or until the rice is tender and has absorbed most of the liquid.

Rich in flavor and comforting in texture, this chicken bog is a testament to the magic of slow cooking. Serve it in deep bowls, perhaps with a sprinkle of fresh parsley for a touch of color, and let the warmth of the dish speak for itself.

Southern Style Chicken Bog in Slow Cooker

Perhaps there’s no dish quite as comforting as a slow-cooked meal that fills the house with its inviting aroma, a dish that promises warmth and satisfaction with every spoonful. Southern Style Chicken Bog, with its humble origins and rich flavors, is just such a meal, offering a taste of home with minimal fuss.

Ingredients

• 1 whole chicken (3-4 lbs)
• 1 cup long-grain white rice
• 1 cup smoked sausage, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. Place the whole chicken in the slow cooker.
2. Add the diced onion, minced garlic, sliced smoked sausage, salt, black pepper, dried thyme, and bay leaf around the chicken.
3. Pour the chicken broth over the ingredients, ensuring the chicken is mostly submerged.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
5. Remove the chicken from the slow cooker and shred the meat, discarding the bones and skin.
6. Return the shredded chicken to the slow cooker.
7. Add the long-grain white rice to the slow cooker, stirring to combine with the liquid and other ingredients.
8. Cover and cook on HIGH for 30 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Remove the bay leaf before serving.

When the dish is ready, the rice will have soaked up the flavorful broth, becoming wonderfully creamy yet retaining a slight bite. The smoked sausage adds a depth of flavor that complements the tender chicken perfectly. Serve it in a deep bowl, perhaps with a side of crusty bread to soak up any remaining broth.

Spicy Crock Pot Chicken Bog Recipe

Dusk settles in, and the kitchen fills with the comforting aroma of spices mingling with tender chicken, a reminder of the simple joys that cooking brings. This Spicy Crock Pot Chicken Bog is a humble dish, yet its layers of flavor tell a story of warmth and comfort, perfect for those evenings when time seems to slow down.

Ingredients

• 2 lbs chicken thighs, bone-in
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Transfer to the crock pot.
2. In the same skillet, add onion, celery, and bell pepper. Cook for 4 minutes until softened. Add garlic, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant. Transfer to the crock pot.
3. Add rice, chicken broth, and bay leaf to the crock pot. Stir gently to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the rice is cooked through.
5. Remove the bay leaf. Use two forks to shred the chicken directly in the pot, mixing it with the rice.
6. Let the dish sit for 10 minutes before serving to allow the flavors to meld.

Gently spoon the Chicken Bog into bowls, noticing how the rice has absorbed all the spicy, smoky flavors, creating a dish that’s both hearty and comforting. Serve with a side of crusty bread to soak up the rich broth, or top with fresh herbs for a burst of color and freshness.

Herbed Chicken Bog Slow Cooker Delight

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that simmers to perfection, filling the air with aromatic whispers of herbs and tender chicken. This herbed chicken bog, a slow cooker delight, is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 large onion, diced
• 3 cloves garlic, minced

Instructions

1. In a slow cooker, combine 2 cups long-grain white rice and 4 cups chicken broth.
2. Season 1.5 lbs boneless, skinless chicken thighs with 1 tsp salt and 1 tsp black pepper.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken thighs and sear until golden brown, about 3 minutes per side.
4. Transfer the seared chicken thighs to the slow cooker, placing them on top of the rice mixture.
5. In the same skillet, sauté 1 large diced onion and 3 cloves minced garlic until softened, about 5 minutes.
6. Add the sautéed onion and garlic to the slow cooker, along with 1 tsp dried thyme and 1 tsp dried rosemary.
7. Cover and cook on low for 6 hours, or until the rice is tender and the chicken is cooked through.
8. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it into the rice.

Best enjoyed when the rice is perfectly creamy, with the chicken meltingly tender, this herbed chicken bog invites you to garnish with fresh herbs or a squeeze of lemon for a bright finish. Serve it in a deep bowl, where each spoonful is a warm embrace of flavors.

Crock Pot Chicken Bog with Bacon and Onions

How comforting it is to let the slow cooker do the work, transforming simple ingredients into a meal that feels like a warm hug. This dish, with its tender chicken, smoky bacon, and sweet onions, is a testament to the magic of patience and low heat.

Ingredients

• 4 slices bacon, chopped
• 1 large onion, diced
• 2 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to the crock pot, leaving the fat in the skillet.
2. Add the diced onion to the skillet and cook in the bacon fat until softened, about 3 minutes. Scrape into the crock pot.
3. Place the chicken thighs in the crock pot. Tip: For deeper flavor, season the chicken with salt and pepper before adding.
4. Add the rice, chicken broth, salt, pepper, and thyme to the crock pot. Stir gently to combine. Tip: Rinse the rice under cold water first to remove excess starch for fluffier results.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the rice has absorbed the liquid. Tip: Avoid lifting the lid during cooking to keep the heat consistent.
6. Shred the chicken in the pot with two forks. Stir everything together gently.

So rich and comforting, this chicken bog is a bowl of coziness with its creamy rice and smoky undertones. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Cheesy Chicken Bog in Slow Cooker

Evenings like these call for something comforting, something that simmers slowly and fills the kitchen with warmth. This cheesy chicken bog, with its tender pulls of meat and creamy, dreamy texture, is just that—a hug in a bowl.

Ingredients

• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 lb boneless, skinless chicken thighs
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pour 2 cups chicken broth into the slow cooker.
2. Add 1 cup long-grain white rice to the broth, stirring gently to combine.
3. Place 1 lb boneless, skinless chicken thighs on top of the rice mixture.
4. Dot the chicken with 1 tbsp unsalted butter, then sprinkle 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the top.
5. Cover and cook on low for 6 hours, or until the chicken is tender and the rice has absorbed all the liquid.
6. Remove the chicken thighs and shred them using two forks, then return the shredded chicken to the slow cooker.
7. Stir in 1 cup shredded cheddar cheese and 1/2 cup heavy cream until the cheese is melted and the mixture is creamy.
8. Let the mixture sit for 5 minutes to thicken slightly before serving.

Unassuming at first glance, this dish surprises with its depth of flavor and the way the cheese clings to every grain of rice. Serve it with a sprinkle of fresh herbs or a side of steamed greens for a meal that feels both indulgent and wholesome.

One Pot Chicken Bog Crock Pot Recipe

Sometimes, the most comforting meals are the ones that simmer quietly, filling the kitchen with warmth and anticipation. This One Pot Chicken Bog Crock Pot Recipe is a humble, hearty dish that brings together simple ingredients in a way that feels like home.

Ingredients

• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 lb boneless, skinless chicken thighs
• 1/2 lb smoked sausage, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Add the sliced smoked sausage to the skillet, cooking until lightly browned, approximately 5 minutes. Tip: Browning the sausage adds depth to the dish’s flavor.
3. Transfer the onion, garlic, and sausage mixture to the crock pot. Add the chicken thighs, chicken broth, rice, salt, black pepper, and crushed red pepper flakes. Stir to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Avoid opening the lid frequently to ensure even cooking.
5. After cooking, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the crock pot and stir well. Tip: Shredding the chicken while it’s warm ensures it blends seamlessly into the rice.
6. Let the dish sit for 5 minutes before serving to allow the flavors to meld together.

Unassuming yet deeply flavorful, this One Pot Chicken Bog offers a creamy texture with a slight kick from the red pepper flakes. Serve it with a side of crusty bread to soak up every last bit of the savory broth.

Traditional South Carolina Chicken Bog in Crock Pot

On a quiet evening, when the air carries the faintest hint of autumn’s approach, there’s something deeply comforting about preparing a dish that simmers slowly, filling the home with warmth and anticipation. Traditional South Carolina Chicken Bog, with its humble origins and rich flavors, is just such a dish, especially when made in the gentle embrace of a crock pot.

Ingredients

• 1 whole chicken (about 4 lbs)
• 6 cups water
• 1 tbsp salt
• 1 tsp black pepper
• 1 large onion, diced
• 2 cups long-grain white rice
• 1 lb smoked sausage, sliced
• 1 tbsp butter

Instructions

1. Place the whole chicken, water, salt, and black pepper in the crock pot. Cover and cook on low for 6 hours, or until the chicken is tender and falls off the bone.
2. Remove the chicken from the crock pot and let it cool slightly. Shred the meat, discarding the bones and skin.
3. Skim the fat off the broth in the crock pot, then add the diced onion, rice, and sliced smoked sausage. Stir to combine.
4. Return the shredded chicken to the crock pot and add the butter. Cover and cook on high for 1 hour, or until the rice is tender and has absorbed most of the liquid.
5. Stir the mixture gently to fluff the rice and distribute the chicken and sausage evenly. Let it sit for 5 minutes before serving.

A bowl of this Chicken Bog offers a comforting blend of textures, from the creamy rice to the tender shreds of chicken and the smoky bites of sausage. Serve it with a side of collard greens for a true taste of the South, or enjoy it as is, letting the simplicity of the dish speak for itself.

Healthy Chicken Bog with Quinoa in Slow Cooker

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that nourishes both the body and the soul. This Healthy Chicken Bog with Quinoa in the Slow Cooker is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 cup water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

1. In a slow cooker, combine the chicken thighs, quinoa, chicken broth, water, olive oil, salt, black pepper, garlic powder, onion powder, and paprika.
2. Stir the mixture gently to ensure the quinoa is evenly distributed and the chicken is coated with the spices.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the quinoa has absorbed all the liquid.
4. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it well with the quinoa.
5. Let the dish sit for 5 minutes before serving to allow the flavors to meld together beautifully.

A harmonious blend of tender chicken and fluffy quinoa, this dish offers a satisfying texture and a rich, savory flavor. Serve it in a bowl topped with a sprinkle of fresh herbs or a squeeze of lemon for an extra layer of brightness.

Crock Pot Chicken Bog with Mushrooms and Thyme

Beneath the quiet hum of the kitchen, there’s a dish that simmers with the warmth of home and the simplicity of slow cooking. It’s a comforting blend of tender chicken, earthy mushrooms, and the subtle hint of thyme, all coming together in a crock pot to create something truly special.

Ingredients

• 2 cups chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• 8 oz mushrooms, sliced
• 1 cup long-grain white rice
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs to the skillet, seasoning with salt and pepper, and cook until golden brown, about 4 minutes per side.
3. Transfer the chicken to the crock pot, layering it evenly at the bottom.
4. In the same skillet, add sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes.
5. Spread the mushrooms over the chicken in the crock pot.
6. Pour chicken broth into the crock pot, ensuring it covers the chicken and mushrooms.
7. Sprinkle dried thyme over the mixture, then gently stir in the rice until evenly distributed.
8. Cover and cook on low for 4 hours, or until the rice is tender and the chicken is cooked through.
9. Let the dish rest for 10 minutes before serving to allow the flavors to meld.

With each spoonful, the chicken bog offers a creamy texture, punctuated by the umami of mushrooms and the aromatic thyme. Serve it in deep bowls, perhaps with a sprinkle of fresh parsley for a touch of color, and let the simplicity of the dish speak for itself.

Quick and Easy Chicken Bog for Busy Weeknights

Venturing into the kitchen after a long day can feel like a daunting task, yet there’s something profoundly comforting about stirring together a simple, hearty meal. This Chicken Bog recipe is a testament to the beauty of uncomplicated cooking, offering warmth and satisfaction with minimal effort.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add 1 lb diced chicken breast to the skillet, cooking until lightly browned, about 5 minutes.
3. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Stir in 1 cup finely chopped onion and 2 cloves minced garlic, sautéing until translucent, about 3 minutes.
5. Add 1 cup long-grain white rice, stirring to coat the grains with oil and toast slightly, about 2 minutes.
6. Pour in 2 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika, bringing the mixture to a boil.
7. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the skillet for added flavor.
8. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
9. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
10. Remove from heat and let stand, covered, for 5 minutes before serving.

Kindly savor the tender chunks of chicken nestled among fluffy grains of rice, each bite infused with the smoky warmth of paprika. For a twist, top with a sprinkle of fresh parsley or a dash of hot sauce to elevate the flavors further.

Slow Cooker Chicken Bog with Andouille Sausage

Many evenings call for a meal that simmers gently, filling the home with warmth and anticipation. This dish, a humble yet hearty combination of chicken and andouille sausage, is one such comfort, slowly melding flavors in the quiet hum of the slow cooker.

Ingredients

• 2 cups long-grain white rice
• 1 lb boneless, skinless chicken thighs
• 1 lb andouille sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until translucent, about 5 minutes.
3. Transfer the onion and garlic to the slow cooker, spreading evenly at the bottom.
4. Season chicken thighs with salt, black pepper, and smoked paprika, then place them over the onion mixture.
5. Arrange sliced andouille sausage around the chicken in the slow cooker.
6. Pour chicken broth over the ingredients, ensuring the liquid covers them completely.
7. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
8. Remove the chicken from the slow cooker, shred it using two forks, then return it to the pot.
9. Stir in the long-grain white rice, ensuring it’s submerged in the liquid.
10. Cover and cook on high for 30 minutes, or until the rice is tender and has absorbed most of the liquid.

Comforting in its simplicity, the dish presents a creamy texture with the rice enveloped in the rich, smoky flavors of the sausage and chicken. Serve it in deep bowls, perhaps with a sprinkle of fresh parsley for a touch of color and freshness.

Crock Pot Chicken Bog with Bell Peppers

Just like the slow, comforting simmer of a crock pot, this dish brings warmth and simplicity to your table, blending tender chicken with the sweet crunch of bell peppers in a hearty bog.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 large bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add 2 lbs chicken thighs to the skillet, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Cook until browned on both sides, about 4 minutes per side.
3. Transfer the chicken to a crock pot, layering it evenly at the bottom.
4. In the same skillet, sauté 1 diced onion and 1 diced bell pepper until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another minute.
5. Spread the sautéed vegetables over the chicken in the crock pot.
6. Rinse 1 cup long-grain white rice under cold water until the water runs clear, then layer it over the vegetables.
7. Pour 2 cups chicken broth over the rice, ensuring it’s fully submerged.
8. Cover and cook on low for 6 hours or on high for 3 hours, until the rice is tender and the chicken shreds easily.
9. Shred the chicken directly in the crock pot using two forks, mixing it well with the rice and vegetables.

Perfectly tender and flavorful, this chicken bog pairs wonderfully with a crisp green salad or a slice of crusty bread to soak up the savory broth. The bell peppers add a sweet contrast to the rich, smoky chicken, making every bite a delightful mix of textures and tastes.

Comforting Chicken Bog with Garlic in Slow Cooker

Zoning out on a lazy afternoon, the thought of a hearty, comforting dish like chicken bog simmering in the slow cooker brings a sense of warmth and nostalgia. This dish, with its tender chicken and aromatic garlic, is a simple yet profound reminder of home.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Rinse the 2 cups of long-grain white rice under cold water until the water runs clear, then drain well. Tip: This removes excess starch for fluffier rice.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the 1.5 lbs of boneless, skinless chicken thighs, browning each side for 3 minutes. Tip: Browning adds depth of flavor.
3. Transfer the chicken to the slow cooker. Add the rinsed rice, 4 cups of chicken broth, 4 minced garlic cloves, 1 tsp of salt, and 1/2 tsp of black pepper.
4. Cover and cook on low for 4 hours or until the rice is tender and the chicken is fully cooked. Tip: Avoid opening the lid to keep the heat consistent.
5. Shred the chicken in the cooker using two forks, then stir to combine with the rice.

Best enjoyed when the rice is perfectly tender, each bite infused with the rich flavors of garlic and chicken. Serve it with a side of steamed greens for a balanced meal.

Zesty Lemon Chicken Bog Crock Pot Recipe

Just like the slow, golden light of a summer evening, this Zesty Lemon Chicken Bog Crock Pot Recipe brings warmth and comfort to your table with minimal effort. It’s a dish that whispers of lazy days and the simple joy of a meal that cooks itself while you go about your life.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon, juiced and zested
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a good sear.
2. Transfer seared chicken to the crock pot. Add rice, chicken broth, lemon juice, lemon zest, salt, black pepper, garlic powder, onion powder, and red pepper flakes. Tip: Zesting the lemon before juicing makes it easier to capture all the fragrant oils.
3. Cover and cook on low for 4 hours or until the rice is tender and the chicken reaches an internal temperature of 165°F. Tip: Avoid lifting the lid during cooking to keep the heat and moisture inside.
4. Once cooked, let the dish rest for 10 minutes before serving to allow the flavors to meld.

Yielded by the slow cooker’s embrace, the chicken becomes fork-tender, mingling with the rice that’s absorbed every drop of lemony broth. Serve it with a side of steamed greens or a crisp salad to cut through the richness.

Slow Cooker Chicken Bog with Cornbread Topping

Venturing into the heart of comfort food, this dish blends tender chicken and savory rice under a golden cornbread blanket, a testament to simplicity and warmth.

Ingredients

• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 lb boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1 large egg
• 4 tbsp unsalted butter, melted

Instructions

1. In a slow cooker, combine 2 cups chicken broth, 1 cup long-grain white rice, 1 lb boneless, skinless chicken thighs, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Stir gently to mix.
2. Cover and cook on low for 4 hours, until the chicken is tender and the rice has absorbed the broth. Tip: Resist the urge to stir too often to prevent the rice from becoming mushy.
3. After 4 hours, shred the chicken in the cooker using two forks. Tip: Leaving some larger pieces adds texture to the dish.
4. In a mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp baking soda.
5. In another bowl, mix 1 cup buttermilk, 1 large egg, and 4 tbsp unsalted butter, melted. Combine the wet and dry ingredients until just mixed. Tip: Overmixing the batter can lead to dense cornbread.
6. Spread the cornbread batter evenly over the chicken and rice mixture in the slow cooker.
7. Cover and cook on high for 1 hour, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

Golden and inviting, the cornbread topping contrasts beautifully with the moist, flavorful chicken and rice beneath. Serve it straight from the slow cooker for a rustic presentation, or plate it with a drizzle of hot sauce for an extra kick.

Crock Pot Chicken Bog with Spinach and Feta

Gently, the aroma of simmering chicken and spices fills the kitchen, a comforting promise of the meal to come. This dish, a humble yet flavorful combination, is perfect for those evenings when time seems to slow, and the act of cooking becomes a meditation.

Ingredients

• 2 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pour 2 cups of chicken broth into the crock pot.
2. Add 1 lb of boneless, skinless chicken thighs to the broth.
3. Sprinkle 1 tsp of garlic powder, 1/2 tsp of salt, and 1/4 tsp of black pepper over the chicken.
4. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the crock pot and shred it using two forks.
6. Return the shredded chicken to the crock pot.
7. Add 1 cup of long-grain white rice to the crock pot, stirring gently to combine.
8. Cover and cook on high for 30 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Stir in 1 cup of chopped fresh spinach and 1/2 cup of crumbled feta cheese until the spinach wilts and the cheese begins to melt.
10. Serve warm, garnished with additional feta cheese if desired.

Velvety and rich, the chicken bog is a comforting blend of tender chicken, fluffy rice, and the bright notes of spinach and feta. For a delightful contrast, serve it with a side of crusty bread to soak up the flavorful broth.

Savory Chicken Bog with Rosemary in Slow Cooker

Perhaps there’s no greater comfort than the aroma of rosemary-infused chicken bog simmering gently in your slow cooker, filling the kitchen with warmth and anticipation.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and chopped rosemary to the skillet, cooking for another minute until fragrant.
4. Transfer the onion mixture to the slow cooker. Add the rinsed rice, chicken broth, chicken thighs, salt, black pepper, and smoked paprika.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the rice is tender and the chicken is fully cooked.
6. Remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
7. Let the chicken bog sit for 10 minutes before serving to allow the flavors to meld together.

Velvety and rich, this chicken bog boasts a comforting texture with the rice perfectly absorbing the savory broth. Serve it with a sprinkle of fresh rosemary on top for an aromatic finish that elevates the dish.

Easy Crock Pot Chicken Bog with Black Beans

How comforting it is to come home to a meal that’s been simmering all day, filling the house with aromas that promise warmth and satisfaction. This Easy Crock Pot Chicken Bog with Black Beans is a humble yet hearty dish, perfect for those days when you crave simplicity without sacrificing flavor.

Ingredients

• 2 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 15 oz can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Pour 2 cups chicken broth into the crock pot.
2. Add 1 lb boneless, skinless chicken thighs to the broth.
3. Season the chicken with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
4. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the crock pot and shred it using two forks.
6. Return the shredded chicken to the crock pot.
7. Stir in 1 cup long-grain white rice and 15 oz can of drained and rinsed black beans.
8. Cover and cook on high for 45 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Drizzle 1 tbsp olive oil over the mixture and stir gently to combine before serving.

Every bite of this dish offers a comforting mix of tender chicken, fluffy rice, and creamy black beans, with the spices melding into a subtly rich flavor. Serve it with a sprinkle of fresh cilantro or a squeeze of lime for an extra burst of freshness.

Slow Cooker Chicken Bog with a Kick of Cayenne

Just as the first light of dawn gently touches the earth, this dish begins its journey in the quiet hum of a slow cooker, melding flavors with patience and care. It’s a comforting embrace of tender chicken and rice, with a whisper of cayenne that dances on the palate, inviting you to savor each bite slowly.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic to the skillet, sautéing until translucent, about 5 minutes.
3. Season the chicken thighs with salt, black pepper, and cayenne pepper, then add them to the skillet, browning each side for 3 minutes.
4. Transfer the chicken and onion mixture to the slow cooker.
5. Add the rice, chicken broth, dried thyme, and bay leaf to the slow cooker, stirring gently to combine.
6. Cover and cook on low for 6 hours, or until the chicken is tender and the rice has absorbed all the liquid.
7. Remove the bay leaf and shred the chicken thighs with two forks, mixing it back into the rice.
8. Let the dish sit for 10 minutes before serving to allow the flavors to meld further.

Gently ladled into bowls, this chicken bog offers a creamy texture with each grain of rice perfectly cooked, enveloping the spicy, savory notes of cayenne and thyme. Serve it with a side of crusty bread to soak up every last bit of flavor, or top with fresh parsley for a burst of color.

Conclusion

These 22 Delicious Chicken Bog Recipes for your Crock Pot are a treasure trove of easy, comforting meals perfect for any day of the week. Whether you’re a seasoned chef or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty dishes too. Happy cooking!