Ingredients
chopped
halved and sliced 1/2-inch thick
minced
divided
about 3 pounds, meat removed and shredded
thinly sliced, optional
Slow-Cooker Chicken Bog
Taste of Home (Suzanne S. Wiley)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 20 min | 240 min | 260 min | 1 |
Get a taste of South Carolina cuisine when you make this slow-cooker version of chicken bog. This lowcountry dish can be easily expanded to make more servings if needed.
dinner
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Recommended Equipment
Large skillet
Cutting board
Slow cooker
Knife
Measuring spoons
Mixing spoon
Instructions
In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker.
1 tablespoon Canola Oil 1 medium Onion chopped8 ounces Smoked Sausage halved and sliced 1/2-inch thick3 cloves Garlic minced
Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce.
5 cups Chicken Broth divided2 cups Uncooked Converted Rice 1 teaspoon Salt 1 teaspoon Pepper 1 Rotisserie Chicken about 3 pounds, meat removed and shreddedGreen Onions thinly sliced, optionalHot Sauce
Slow-Cooker Chicken Bog
Taste of Home (Suzanne S. Wiley)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 20 min | 240 min | 260 min | 1 |
Get a taste of South Carolina cuisine when you make this slow-cooker version of chicken bog. This lowcountry dish can be easily expanded to make more servings if needed.
dinner
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Large skillet
Cutting board
Slow cooker
Knife
Measuring spoons
Mixing spoon
Ingredients
chopped
halved and sliced 1/2-inch thick
minced
divided
about 3 pounds, meat removed and shredded
thinly sliced, optional
Instructions
In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker.
1 tablespoon Canola Oil 1 medium Onion chopped8 ounces Smoked Sausage halved and sliced 1/2-inch thick3 cloves Garlic minced
Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce.
5 cups Chicken Broth divided2 cups Uncooked Converted Rice 1 teaspoon Salt 1 teaspoon Pepper 1 Rotisserie Chicken about 3 pounds, meat removed and shreddedGreen Onions thinly sliced, optionalHot Sauce