20 Delicious Chicken Bog Recipes Crock Pot Easy

Oh, the comfort of coming home to a warm, hearty meal that practically cooks itself! Our roundup of 20 Delicious Chicken Bog Recipes Crock Pot Easy is here to save your busy weeknights with minimal fuss and maximum flavor. Whether you’re craving classic comfort or a twist on tradition, these slow-cooked wonders promise to delight. Dive in and discover your next family favorite!

Classic Southern Chicken Bog Crock Pot Recipe

Let’s dive into making a comforting Classic Southern Chicken Bog in your crock pot, a one-pot wonder that’s both hearty and simple.

Ingredients

• 2 cups of chicken broth
• 1 cup of long-grain white rice
• 1 lb of chicken thighs, boneless and skinless
• A splash of olive oil
• A couple of smoked sausages, sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• 1 tsp of paprika

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Brown the chicken thighs for about 3 minutes on each side. Tip: Don’t overcrowd the pan to get a good sear.
2. Transfer the chicken to the crock pot. Add the sliced sausages, diced onion, and minced garlic around the chicken.
3. Pour in the chicken broth and sprinkle the rice evenly over the top. Season with salt, pepper, and paprika. Tip: Stir the rice gently to avoid clumping.
4. Cover and cook on low for 4 hours or until the rice is tender and the chicken is cooked through. Tip: Resist the urge to open the lid too often to keep the heat consistent.
5. Once done, shred the chicken lightly with two forks and mix everything together gently.

Comforting and rich, this Chicken Bog has a creamy texture with smoky undertones from the sausage. Serve it with a side of collard greens for a full Southern meal.

Spicy Cajun Chicken Bog Crock Pot Style

Dig into a hearty, spicy bowl that’s perfect for any night of the week. This dish packs a punch with minimal fuss.

Ingredients

• 2 cups of long-grain white rice
• 4 boneless, skinless chicken thighs
• 1 andouille sausage, sliced
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of water
• a splash of olive oil
• 2 tbsp of Cajun seasoning
• 1 tsp of smoked paprika
• a couple of bay leaves
• salt and pepper, just a pinch

Instructions

1. Heat a splash of olive oil in a skillet over medium-high heat. Brown the chicken thighs for 3 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
2. Remove the chicken and sauté the sliced sausage until slightly crispy, about 2 minutes. Add the diced onion and minced garlic, cooking until soft, 3 minutes.
3. Transfer everything to the crock pot. Add the rice, chicken broth, water, Cajun seasoning, smoked paprika, bay leaves, and a pinch of salt and pepper. Stir well.
4. Cover and cook on low for 4 hours. Tip: Resist the urge to stir too often to keep the rice from getting mushy.
5. Shred the chicken thighs with two forks right in the pot. Tip: For extra spice, add a dash of hot sauce before serving.

Hearty and flavorful, this dish has a creamy texture with a smoky, spicy kick. Serve it with a side of crusty bread to soak up all the goodness.

Cheesy Chicken Bog Crock Pot Delight

Craving something hearty and cheesy? This Cheesy Chicken Bog Crock Pot Delight is your answer. It’s a simple, dump-and-go recipe that’s perfect for busy weeknights.

Ingredients

• 2 cups of shredded chicken
• 1 cup of uncooked white rice
• 2 cups of chicken broth
• 1 can of cream of chicken soup
• a splash of milk
• a couple of cups of shredded cheddar cheese
• a pinch of salt and pepper

Instructions

1. Spray your crock pot with non-stick cooking spray for easy cleanup.
2. Add the shredded chicken, uncooked rice, chicken broth, and cream of chicken soup to the crock pot. Stir to combine.
3. Pour in a splash of milk to make the mixture creamy.
4. Season with a pinch of salt and pepper, then stir again.
5. Cover and cook on low for 4 hours or until the rice is tender. Tip: Don’t peek too often; it lets the heat out.
6. Once the rice is cooked, stir in the shredded cheddar cheese until melted and well combined. Tip: For extra flavor, mix in some cooked bacon bits at this stage.
7. Let it sit for 5 minutes before serving to thicken up. Tip: Garnish with chopped green onions for a fresh contrast.

Zesty and comforting, this dish boasts a creamy texture with a rich, cheesy flavor. Serve it with a side of steamed veggies or a crisp salad for a complete meal.

Smoky Bacon Chicken Bog Crock Pot Version

Let’s dive into making this hearty, smoky bacon chicken bog that’s perfect for any day of the week. It’s a one-pot wonder that brings comfort to your table with minimal fuss.

Ingredients

• 2 cups of long-grain white rice
• 4 cups of chicken broth
• 1 lb of chicken thighs, boneless and skinless
• 6 slices of smoky bacon, chopped
• 1 large onion, diced
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of bay leaves
• 1 tsp of smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in your crock pot on the high setting. Add the chopped bacon and cook until crispy, about 5 minutes.
2. Throw in the diced onion and minced garlic, stirring until they’re soft and fragrant, around 3 minutes.
3. Season the chicken thighs with salt, pepper, and smoked paprika, then add them to the pot. Sear each side for 2 minutes to lock in flavors.
4. Pour in the chicken broth and add the bay leaves. Stir well to combine all the ingredients.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and shreds easily.
6. Remove the chicken, shred it with two forks, and return it to the pot. Tip: If the bog looks too watery, leave the lid off for the last 30 minutes to thicken.
7. Stir in the rice, ensuring it’s submerged in the liquid. Cover and cook on high for another 30 minutes, or until the rice is fluffy.
8. Discard the bay leaves, give everything a final stir, and let it sit for 5 minutes before serving. Tip: For extra smokiness, sprinkle a bit more smoked paprika on top.

Zesty and rich, this chicken bog has a creamy texture with pops of smoky bacon. Serve it with a side of crusty bread to soak up all the deliciousness.

Herbed Chicken Bog Crock Pot Special

Venture into a hassle-free dinner with this Herbed Chicken Bog Crock Pot Special, a dish that marries simplicity with rich flavors. Perfect for busy weeknights, it’s a one-pot wonder that does all the work for you.

Ingredients

– 2 cups of long-grain white rice
– 4 boneless, skinless chicken breasts
– A splash of olive oil
– A couple of garlic cloves, minced
– 1 tsp of dried thyme
– 1 tsp of dried rosemary
– 4 cups of chicken broth
– A pinch of salt and pepper

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Heat a splash of olive oil in a pan over medium heat. Brown the chicken breasts for 3 minutes on each side.
3. Transfer the chicken to the crock pot. Sprinkle the minced garlic, thyme, rosemary, salt, and pepper over the chicken.
4. Add the rinsed rice and chicken broth to the crock pot, ensuring the rice is fully submerged.
5. Cover and cook on low for 4 hours or until the chicken is tender and the rice has absorbed all the liquid.
6. Shred the chicken directly in the pot using two forks. Mix well to combine with the rice.
Tip: For extra flavor, let the dish sit for 10 minutes after cooking before serving.
Tip: If the rice seems too dry, add a splash of broth and stir.
Tip: Garnish with fresh herbs before serving for a pop of color and freshness.
Tender chicken and fluffy rice come together in this comforting dish, with the herbs adding a fragrant depth. Serve it with a side of steamed greens for a complete meal.

Garlic Parmesan Chicken Bog Crock Pot Dish

You’ve got to try this Garlic Parmesan Chicken Bog Crock Pot Dish. It’s a game-changer for busy weeknights, combining tender chicken with rich, cheesy flavors effortlessly.

Ingredients

– 2 lbs of chicken breasts
– 1 cup of grated Parmesan cheese
– 3 cloves of garlic, minced
– A splash of olive oil
– A couple of cups of chicken broth
– 1 tsp of salt
– 1/2 tsp of black pepper
– 1 tbsp of Italian seasoning

Instructions

1. Grease your crock pot with a splash of olive oil to prevent sticking.
2. Lay the chicken breasts at the bottom of the crock pot.
3. Sprinkle the minced garlic, salt, black pepper, and Italian seasoning over the chicken.
4. Pour in the chicken broth until the chicken is just covered.
5. Set your crock pot to low and cook for 6 hours. Tip: For shreddable chicken, don’t peek before the time’s up.
6. After cooking, shred the chicken directly in the pot using two forks.
7. Stir in the grated Parmesan cheese until well combined. Tip: Freshly grated Parmesan melts better than pre-shredded.
8. Let it sit for 5 minutes to thicken. Tip: If it’s too thin, a sprinkle of flour can help.

Serve this dish over a bed of steamed rice or with crusty bread to soak up the sauce. The chicken turns out incredibly tender, and the Parmesan adds a savory depth that’s hard to resist.

Zesty Lemon Chicken Bog Crock Pot Recipe

Here’s a simple way to bring some zest to your dinner table with minimal fuss. Perfect for busy weeknights or lazy weekends.

Ingredients

• 2 lbs chicken thighs, skin-on
• A couple of cups of long-grain white rice
• 4 cups chicken broth
• A splash of olive oil
• 2 lemons, juiced and zested
• A handful of chopped parsley
• 1 tbsp garlic powder
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat. Brown the chicken thighs for about 3 minutes per side. This locks in the juices.
2. Transfer the chicken to your crock pot. Add the rice, chicken broth, lemon juice, zest, garlic powder, salt, and pepper. Stir gently to combine.
3. Cover and cook on low for 4 hours. The rice should be tender and the chicken cooked through.
4. Garnish with chopped parsley before serving. Tip: Let it sit for 5 minutes after cooking for the flavors to meld.

Delightfully tangy and comforting, this dish pairs wonderfully with a crisp green salad. Try serving it in bowls with extra lemon wedges on the side for an extra zing.

Vegetable-Packed Chicken Bog Crock Pot Meal

Overflowing with veggies and hearty chicken, this crock pot meal is a no-fuss dinner that cooks itself while you’re busy.

Ingredients

• 2 cups of chicken broth
• 1 lb of boneless, skinless chicken thighs
• 1 cup of long-grain white rice
• A couple of carrots, chopped
• A handful of green beans, trimmed
• A splash of olive oil
• 1 tsp of garlic powder
• 1 tsp of onion powder
• Salt and pepper, just enough to season

Instructions

1. Pour the chicken broth into the crock pot.
2. Add the chicken thighs, rice, carrots, and green beans to the pot.
3. Drizzle with a splash of olive oil and sprinkle the garlic powder, onion powder, salt, and pepper over the top.
4. Stir everything together gently to mix the seasonings.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: Don’t peek! Keeping the lid on ensures even cooking.
6. Once done, shred the chicken with two forks directly in the pot. Tip: The chicken should fall apart easily if it’s cooked through.
7. Give everything a good stir to combine. Tip: If the rice seems too dry, add a little more broth and let it sit for 5 minutes.

After cooking, the chicken bog is creamy with perfectly tender veggies. Serve it with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Creamy Mushroom Chicken Bog Crock Pot Creation

Ever crave a comforting meal that practically cooks itself? This creamy mushroom chicken bog is your answer, blending tender chicken, earthy mushrooms, and creamy goodness in a crock pot.

Ingredients

• 2 cups of chicken broth
• 1.5 lbs of boneless, skinless chicken thighs
• 8 oz of sliced mushrooms
• 1 cup of uncooked long-grain white rice
• 1 can (10.5 oz) of cream of mushroom soup
• A splash of heavy cream
• A couple of minced garlic cloves
• 1 tsp of dried thyme
• Salt and pepper to season

Instructions

1. Pour the chicken broth into the crock pot.
2. Add the chicken thighs, mushrooms, rice, cream of mushroom soup, heavy cream, garlic, thyme, salt, and pepper to the crock pot.
3. Stir all ingredients until well combined.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the rice is cooked. Tip: Don’t peek too often; it lets heat escape.
5. Once done, shred the chicken thighs directly in the pot using two forks. Tip: For extra flavor, let it sit for 10 minutes before serving.
6. Give everything a good stir to mix the shredded chicken evenly throughout. Tip: If it’s too thick, add a splash more broth to loosen.

The result is a creamy, hearty dish where the chicken falls apart effortlessly and the rice soaks up all the flavors. Serve it with a side of steamed greens for a complete meal.

BBQ Chicken Bog Crock Pot Twist

Savory and satisfying, this BBQ Chicken Bog Crock Pot Twist is a no-fuss meal that packs a punch. Perfect for busy weeknights or lazy weekends, it’s all about bold flavors and minimal effort.

Ingredients

• 2 cups of shredded chicken
• 1 cup of your favorite BBQ sauce
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• A splash of apple cider vinegar
• A couple of dashes of smoked paprika
• 1 tbsp of brown sugar
• 1/2 cup of diced onions
• 1/2 cup of diced bell peppers

Instructions

1. In your crock pot, combine the shredded chicken, BBQ sauce, rice, chicken broth, apple cider vinegar, smoked paprika, and brown sugar. Stir well to mix.
2. Add the diced onions and bell peppers on top. Do not stir; this allows the veggies to steam perfectly.
3. Cover and cook on low for 4 hours or until the rice is tender and has absorbed all the liquid. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. Once done, give everything a good stir to combine the veggies evenly throughout the dish. Tip: If the rice seems too dry, add a splash of chicken broth and stir.
5. Let it sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra kick, drizzle with a bit more BBQ sauce before serving.

Comforting with a smoky sweetness, this dish is a crowd-pleaser. Serve it straight from the crock pot for a rustic family-style meal or plate it up with a side of coleslaw for crunch.

Jalapeño Cheddar Chicken Bog Crock Pot Favorite

Hankering for a spicy, cheesy comfort dish that practically cooks itself? This Jalapeño Cheddar Chicken Bog is your Crock Pot’s next superstar, blending tender chicken, fiery jalapeños, and gooey cheddar in a set-it-and-forget-it masterpiece.

Ingredients

– 2 cups of uncooked white rice
– 4 boneless, skinless chicken breasts
– 1 can (10.5 oz) of cream of chicken soup
– 2 cups of chicken broth
– 1 cup of shredded cheddar cheese
– 2 jalapeños, diced (seeds in for extra heat)
– A splash of milk
– A couple of garlic cloves, minced
– 1 tbsp of butter
– Salt and pepper to get it just right

Instructions

1. Butter the inside of your Crock Pot to prevent sticking.
2. Lay the chicken breasts at the bottom.
3. Sprinkle the minced garlic and diced jalapeños over the chicken.
4. In a bowl, mix the rice, cream of chicken soup, chicken broth, and a splash of milk. Pour this over the chicken.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Shred the chicken directly in the pot using two forks.
7. Stir in the shredded cheddar cheese until melted and well combined. Tip: For an extra cheesy top, sprinkle more cheddar on before serving.
8. Let it sit for 5 minutes off the heat to thicken. Tip: This rest time is crucial for the perfect texture.
Oozing with cheesy goodness and packing a punch from the jalapeños, this dish is a creamy, spicy dream. Serve it straight from the Crock Pot for a rustic family-style meal or plate it up with a side of cornbread for dipping.

Sweet Corn Chicken Bog Crock Pot Surprise

Out of all the comfort foods, this one takes the cake for simplicity and flavor. Perfect for those lazy Sundays when you want something hearty without the hassle.

Ingredients

• 2 cups of shredded chicken
• 1 cup of sweet corn kernels
• 1 cup of white rice
• 4 cups of chicken broth
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp of smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Tip: Use a heavy-bottomed pan for even heat distribution.
2. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Throw in the shredded chicken and sweet corn, stirring to combine. Let it cook for 2 minutes.
4. Pour in the chicken broth and bring to a boil. Tip: Homemade broth adds depth, but store-bought works fine in a pinch.
5. Stir in the white rice, smoked paprika, salt, and pepper. Reduce heat to low, cover, and simmer for 20 minutes.
6. Check the rice for doneness. If it’s still too firm, add a splash of water and cook for another 5 minutes.
7. Once done, remove from heat and let it sit covered for 5 minutes. This allows the rice to absorb any remaining liquid.

Kick back and enjoy the creamy texture with a smoky hint from the paprika. Serve it with a side of crusty bread to soak up all the goodness.

Tangy Tomato Chicken Bog Crock Pot Dish

Perfect for a busy weeknight, this tangy tomato chicken bog brings comfort without the fuss. Let your crock pot do the heavy lifting while you relax.

Ingredients

• 2 cups of shredded chicken
• 1 can (14.5 oz) of diced tomatoes, undrained
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• a splash of apple cider vinegar
• a couple of garlic cloves, minced
• 1 tbsp of brown sugar
• 1 tsp of smoked paprika
• a pinch of red pepper flakes
• salt and pepper, just enough to season

Instructions

1. Throw the shredded chicken, diced tomatoes, rice, and chicken broth into the crock pot.
2. Add the apple cider vinegar, minced garlic, brown sugar, smoked paprika, and red pepper flakes. Stir to combine.
3. Season with salt and pepper. Tip: Taste the broth now to adjust seasoning; it’s harder later.
4. Cover and cook on LOW for 4 hours. Tip: Resist the urge to peek; it lets heat escape.
5. After 4 hours, check the rice. If it’s tender, it’s done. If not, give it another 30 minutes. Tip: The dish should be moist but not soupy.

Delightfully tangy with a hint of smokiness, this dish is a crowd-pleaser. Serve it with a side of crusty bread to soak up the flavorful broth.

Savory Sausage Chicken Bog Crock Pot Recipe

Just when you thought comfort food couldn’t get any better, this savory sausage chicken bog crock pot recipe proves you wrong. It’s hearty, flavorful, and ridiculously easy to make.

Ingredients

• 1 lb smoked sausage, sliced into rounds
• 2 cups chicken, cooked and shredded
• 1 cup long-grain white rice
• 3 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of bay leaves
• Salt and pepper, to your liking

Instructions

1. Heat a splash of olive oil in a skillet over medium heat. Add the sliced sausage and brown for about 5 minutes. Tip: Browning the sausage first adds depth to the flavor.
2. Transfer the browned sausage to your crock pot.
3. Add the diced onion and minced garlic to the same skillet. Sauté for 2-3 minutes until fragrant. Tip: This step builds the flavor base, don’t skip it.
4. Add the sautéed onions and garlic to the crock pot.
5. Throw in the shredded chicken, rice, chicken broth, and bay leaves. Season with salt and pepper.
6. Stir everything together, cover, and cook on low for 4 hours. Tip: Resist the urge to peek, keeping the lid on ensures even cooking.
7. After 4 hours, remove the bay leaves and give it a good stir. The rice should be tender and the liquid absorbed.

You’ll love the creamy texture and smoky flavor of this dish. Serve it with a side of crusty bread to soak up all the goodness.

Thai-Inspired Coconut Chicken Bog Crock Pot

This Thai-inspired coconut chicken bog is a set-it-and-forget-it dream. Toss everything in the crock pot and let the flavors meld into something magical.

Ingredients

• 2 cups of jasmine rice
• 4 chicken thighs, bone-in
• 1 can of coconut milk
• A splash of fish sauce
• A couple of garlic cloves, minced
• 1 tbsp of ginger, grated
• 1 cup of chicken broth
• A handful of cilantro, chopped
• 1 lime, juiced

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. Place the rice at the bottom of the crock pot.
3. Lay the chicken thighs on top of the rice.
4. In a bowl, whisk together coconut milk, fish sauce, garlic, and ginger.
5. Pour the mixture over the chicken and rice.
6. Add the chicken broth to the crock pot.
7. Cover and cook on low for 6 hours or until the chicken is tender and the rice has absorbed all the liquid.
8. Shred the chicken directly in the crock pot using two forks.
9. Stir in the chopped cilantro and lime juice before serving.

Zesty and creamy, this dish balances rich coconut with bright lime. Serve it in bowls with extra cilantro on top for a pop of color.

Mediterranean Chicken Bog Crock Pot Fusion

Zesty flavors meet comfort in this Mediterranean Chicken Bog Crock Pot Fusion. It’s a hearty dish that combines the best of both worlds, perfect for a busy weeknight.

Ingredients

• 2 cups of chicken broth
• 1.5 lbs of boneless, skinless chicken thighs
• a couple of garlic cloves, minced
• a splash of olive oil
• 1 cup of uncooked white rice
• a handful of sun-dried tomatoes, chopped
• a sprinkle of dried oregano
• a pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Brown the chicken thighs for about 3 minutes on each side. Tip: Don’t overcrowd the pan to get a good sear.
2. Transfer the chicken to your crock pot. Add the minced garlic, chicken broth, rice, sun-dried tomatoes, oregano, salt, and pepper. Tip: Layer the ingredients to ensure even cooking.
3. Cover and cook on low for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures the rice cooks perfectly.
4. After cooking, shred the chicken with two forks directly in the pot. Stir everything together.

Outcome is a savory, slightly tangy dish with tender chicken and fluffy rice. Serve it with a side of crusty bread to soak up the flavorful broth.

Honey Mustard Chicken Bog Crock Pot Treat

Savor the simplicity of this Honey Mustard Chicken Bog, a Crock Pot marvel that melds sweet and tangy flavors effortlessly. Just set it and forget it for a meal that’s both hearty and hassle-free.

Ingredients

• 4 chicken thighs, skin-on for extra flavor
• A couple of cups of chicken broth
• A good glug of honey, about 1/4 cup
• A hefty spoonful of Dijon mustard, roughly 2 tbsp
• A splash of apple cider vinegar
• 1 cup of uncooked white rice
• A pinch of salt and pepper

Instructions

1. Place the chicken thighs at the bottom of your Crock Pot.
2. Pour in the chicken broth, honey, Dijon mustard, and apple cider vinegar. Stir to combine.
3. Season with a pinch of salt and pepper. Tip: For deeper flavor, let the chicken marinate in the mixture for 30 minutes before cooking.
4. Cover and cook on low for 6 hours or high for 3 hours. The chicken should be tender and easily shred with a fork.
5. Remove the chicken thighs and shred the meat, discarding the bones.
6. Stir the uncooked rice into the Crock Pot. Tip: Rinse the rice first to remove excess starch for fluffier results.
7. Return the shredded chicken to the pot, mixing well.
8. Cover and cook on high for another 30 minutes, or until the rice is tender. Tip: Avoid opening the lid too often to keep the heat consistent.

Juicy and flavorful, this dish boasts a perfect balance of sweet honey and sharp mustard. Serve it over a bed of greens for a refreshing contrast or alongside roasted vegetables for a cozy meal.

Loaded Potato Chicken Bog Crock Pot Style

Kickstart your comfort food game with this hearty, no-fuss crock pot dish that’s perfect for busy weeknights.

Ingredients

• 2 cups of shredded chicken
• 4 cups of diced potatoes
• a splash of chicken broth
• a couple of garlic cloves, minced
• 1 cup of shredded cheddar cheese
• a dollop of sour cream
• a handful of chopped green onions
• a pinch of salt and pepper

Instructions

1. Layer the diced potatoes at the bottom of your crock pot.
2. Add the shredded chicken on top of the potatoes.
3. Pour in a splash of chicken broth to keep everything moist.
4. Sprinkle the minced garlic, salt, and pepper over the chicken and potatoes.
5. Cover and cook on low for 6 hours or until the potatoes are tender. Tip: Resist the urge to stir too often to keep the potatoes intact.
6. Once cooked, sprinkle the shredded cheddar cheese on top and let it melt for about 5 minutes. Tip: For extra flavor, mix in a bit of smoked paprika with the cheese.
7. Garnish with a dollop of sour cream and a handful of chopped green onions before serving. Tip: Serve with a side of crusty bread to soak up the juices.

Wrapped in creamy cheese and tangy sour cream, this dish offers a comforting blend of textures and flavors. Try serving it over a bed of steamed greens for a colorful twist.

Curry-Spiced Chicken Bog Crock Pot Delicacy

Ready to dive into a dish that’s as comforting as it is flavorful? This curry-spiced chicken bog is a slow-cooked masterpiece that brings together tender chicken, aromatic spices, and hearty rice in one pot.

Ingredients

• 2 lbs chicken thighs, bone-in
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp smoked paprika
• A splash of olive oil
• Salt and pepper, to season

Instructions

1. Heat a splash of olive oil in a skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side, then transfer to the crock pot.
2. In the same skillet, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Transfer the veggies to the crock pot. Sprinkle the curry powder, turmeric, and smoked paprika over the chicken and veggies.
4. Add the rice and pour in the chicken broth. Season with salt and pepper. Stir gently to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the rice is cooked through.
6. Remove the chicken thighs, shred the meat, and return it to the pot. Stir well to mix everything together.

Out of the pot, this dish boasts a creamy texture with a bold curry flavor that’s not too spicy. Serve it with a side of crusty bread to soak up the delicious broth.

Low-Carb Cauliflower Chicken Bog Crock Pot Recipe

Venturing into low-carb comfort food? This cauliflower chicken bog is a game-changer, blending hearty flavors with health-conscious cooking.

Ingredients

• 2 cups of riced cauliflower
• 1 lb of chicken breast, diced
• A couple of slices of bacon, chopped
• 1 small onion, diced
• A splash of chicken broth
• 1 tsp of garlic powder
• A pinch of salt and pepper
• 1/2 cup of shredded cheddar cheese

Instructions

1. Turn your crock pot to high and toss in the chopped bacon. Let it crisp up for about 10 minutes.
2. Add the diced chicken breast to the crock pot. Stir occasionally until the chicken is no longer pink, roughly 15 minutes.
3. Toss in the diced onion and riced cauliflower. Mix well to combine all the flavors.
4. Pour in a splash of chicken broth to keep everything moist. Sprinkle with garlic powder, salt, and pepper.
5. Cover and cook on high for 2 hours, stirring halfway through to prevent sticking.
6. Once done, sprinkle the shredded cheddar cheese on top. Let it melt for about 5 minutes before serving.

Unbelievably tender, the chicken pairs perfectly with the smoky bacon and creamy cheese. Serve it straight from the crock pot for a cozy, family-style meal.

Summary

Delightful! This roundup of 20 easy Crock Pot chicken bog recipes offers a treasure trove of comfort food ideas perfect for any home cook. Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!