This post may contain affiliate links. Please read our disclosure policy.
Chicken Bog was one of those dishes my Grandma made that everyone looked forward to — a true Sunday supper favorite. The kitchen would fill with the comforting aroma of simmering chicken, smoky sausage, and rice slowly soaking up the most flavorful homemade broth. It was hearty, cozy, and the kind of meal that gathered everyone around the table before she even called us to dinner.
This recipe stays true to hers — made the good old-fashioned way with a whole chicken gently simmered until tender, creating a golden, savory broth that becomes the heart of the dish. I add just one small update she’d approve of: a spoonful of Better Than Bouillon for an extra layer of richness.
What makes chicken bog so special is its naturally “boggy” texture — not soupy, not dry, but perfectly moist and creamy, with every grain of rice infused with that homemade chicken flavor. It’s pure comfort in a bowl — simple, satisfying, and timeless.
Gather your family, grab a big Dutch oven, and let’s make a pot of pure comfort — straight from Grandma’s kitchen. ❤️
Why This Recipe Works
- Old-fashioned comfort, updated with care. This is Grandma’s classic recipe with one tiny modern twist: Better Than Bouillon for added richness.
- One pot, full meal. Chicken, rice, sausage, and veggies cook together for the coziest, most satisfying Southern supper.
- Naturally flavorful broth. Simmering a whole chicken infuses every grain of rice with home-cooked depth no store-bought stock can match.
- Perfect “boggy” texture. Moist, hearty, and comforting — this isn’t pilaf or gumbo, it’s that perfect in-between Southern magic.
✨ Before You Start
✨ Use a whole chicken, not parts. It’s the traditional way and creates that rich, golden broth you simply can’t get from a box.
✨ Simmer gently. Keep the pot just below a boil so your chicken stays tender and juicy.
✨ Better Than Bouillon boost. I add a heaping spoonful for an extra layer of savory depth — Grandma didn’t, but I can’t resist the flavor it brings.
✨ Don’t rush the bog. The beauty of this recipe is in the slow melding of flavors. Let the rice absorb all that chickeny goodness.
✨ Texture matters! Chicken Bog is meant to be moist and “boggy” — not soupy, not dry — just perfectly creamy from the broth and rice.
What Is Chicken Bog?
If you grew up in the South — especially around South Carolina’s Pee Dee region — you probably know Chicken Bog as a beloved one-pot chicken and rice dish that’s a cross between a stew and a pilaf.
It’s called “bog” for a reason: the rice is cooked in rich homemade chicken broth until it’s soft, creamy, and slightly wet, not dry like typical rice dishes. The consistency lands somewhere between soupy and fluffy, and that’s exactly how it’s meant to be.
Most versions today use cut-up chicken pieces and boxed broth, but the old-fashioned way — the way my Grandma made it — starts with a whole chicken simmered until tender, creating a deeply flavorful homemade stock that makes every bite taste like Sunday supper.
Ingredients for Chicken Bog
This is just a quick glance at what you’ll need.
For exact measurements and the full ingredient list, head down to the recipe card below.
Cook the Chicken
- Whole roaster chicken (about 5 pounds)
- Garlic head
- Onion, celery, carrots
- Fine salt, peppercorns, bay leaves
- Water to cover
For the Bog
- Bacon and smoked sausage: The smoky base that gives the dish its signature flavor.
- Celery, onion, and bell peppers: That classic Southern trinity for depth.
- Garlic: Always fresh, never jarred.
- Sherry: Adds a whisper of brightness.
- Diced tomatoes: Bring color and a little tang.
- Fresh thyme, Cajun seasoning, bay leaf: Warm, savory flavor.
- Chicken stock + Better Than Bouillon: liquid gold!
- Long-grain white rice: Rinsed to remove starch so it cooks up perfectly tender
- Parsley: For that fresh finishing touch
⭐ Pro Tips
⭐ Let the broth do the work. Don’t be tempted to use store-bought stock — simmering the whole chicken creates a silky, flavorful base that makes all the difference.
⭐ Sauté your sausage well. Let those edges brown and caramelize — that’s where the flavor builds.
⭐ The bog gets better as it rests. Once the rice is tender, take it off the heat and let it sit covered for 20–30 minutes. The rice will soak up just the right amount of broth for that perfect “boggy” texture.
⭐ Grandma’s secret: She always said, “Don’t be shy with the black pepper.” A little extra adds warmth and balances the richness beautifully.
How To Make Chicken Bog
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep leftovers covered in the fridge for up to 3 days. The flavors deepen overnight, making it even better the next day.
Reheating
- Warm on the stovetop over low heat with a splash of broth or water to loosen it up. You can also reheat in the microwave in 1-minute intervals, stirring occasionally.
Freezing
- Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently.
Make-Ahead
- You can cook the chicken and broth a day ahead, then refrigerate both. Skim the fat before making the bog the next day for an even cleaner flavor.
What to Serve With Chicken Bog
Round out this cozy, comforting meal with something fresh, a few warm sides, and a sweet little finish:
- Fresh + Crisp Sides: KFC coleslaw or a big house salad with red wine vinaigrette adds just the right touch of crunch and brightness to balance all that rich, savory flavor.
- Cozy Vegetables: creamed spinach, Southern Style green beans, or honey glazed carrots make warm, comforting additions that feel right at home alongside a hearty bowl of Chicken Bog.
- Cozy Breads: butter swim biscuits, cat head biscuits, or my practically no-knead bread are perfect for soaking up every drop of that flavorful broth.
- Sweet Finishes: End your meal on a sweet note with peach cobbler, buttermilk pie, fudge pie, or eclair cake — simple desserts that always bring smiles to the table.
Frequently Asked Questions
Can I make Chicken Bog in a slow cooker?
Absolutely! Sauté the sausage and aromatics first for that deep, savory flavor, then transfer everything to your slow cooker with the rice and broth. Cook on low for 4–5 hours or until the rice is tender and the chicken is fall-apart soft.
Can I use chicken thighs or breasts instead of a whole chicken?
Yes — boneless thighs or a mix of light and dark meat work beautifully. Just keep in mind that dark meat adds more richness, while using all breast meat gives a lighter, leaner result.
Why is it called Chicken Bog?
The “bog” part comes from how the rice cooks — it’s moist and flavorful, almost like it’s “bogged down” in all that savory broth. The name may sound quirky, but once you taste it, you’ll be hooked!
What’s the best rice to use?
Long-grain white rice gives that perfect fluffy-yet-cozy texture. Short-grain or instant rice tends to get too soft or gummy, so it’s best to stick with long-grain for this recipe.
Can I make Chicken Bog ahead of time?
Definitely. It actually tastes even better the next day as the flavors mingle. Just note that as it sits, the rice will continue to absorb the broth and become softer.
More Southern Comfort Food
- Southern Meatloaf
- Southern Chicken and Dumplings
- Chicken and Dumpling Casserole
- Smothered Chicken
- Shrimp Stew
- Swamp Soup
- Dirty Rice
- Texas Rice
Tried This Recipe?
💌 Hungry for more cozy recipes? Subscribe to my FREE newsletter so you never miss a new family favorite. 💌
And if you make this Chicken Bog, I’d love to hear how it turned out! Please leave a ⭐⭐⭐⭐⭐ rating and tag me on Instagram @gonna_want_seconds so I can see your Sunday supper version.
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Bog
Ingredients
Cook The Chicken
- 1 (5-pound) whole roaster chicken organs removed
- 1 head garlic washed and top removed
- 1 large onion onion peeled and cut into quarters
- 2 stalks celery ends removed and cut into 1 inch pieces
- 2 large carrots ends removed and cut into 1 inch pieces
- 2 teaspoons fine salt
- 1 teaspoon peppercorns
- 2 bay leaves
- water
Chicken Bog
- 8 slices bacon
- 13 ounces smoked sausage sliced into 1/2 inch circles
- 6 stalks celery cut into ¼-inch pieces
- 1 large green bell pepper seeds and ribs removed then cut into ¼-inch pieces
- 1 large red bell pepper seeds and ribs removed then cut into ¼-inch pieces
- 1 1/2 cups onion cut into ¼-inch cubes
- 1 tablespoon garlic minced
- 3/4 cup boiling water
- 1 heaping tablespoon chicken flavored Better Than Bouillon
- 1/4 cup sherry
- 2 (14-ounce) cans diced tomatoes with juices
- 4 sprigs fresh thyme
- 1 1/2 teaspoons Cajun seasoning
- 1 bay leaf
- 2 1/2 cups stock from cooking the chicken
- 2 cups long grain white rice rinsed to remove excess starch
- 1/4 cup parsley minced
Instructions
Cook Chicken + Make Broth
- In a large stockpot or Dutch oven add whole chicken (5 pounds), garlic head (1), onion (1), celery (2 stalks), carrots (2), salt (2 teaspoons), peppercorns (1 teaspoon), and bay leaves (2). Add enough water to just cover, about 3 quarts, the chicken. Bring to a boil, then immediately reduce the heat and simmer it gently for about 60 minutes, or until the chicken is cooked through and very tender. Moderate the heat as necessary so it doesn't boil, only simmers. Boiling the chicken will dry out the meat. As it cooks, skim any foam that rises to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Make Chicken Bog
- Cook bacon (8 slices) in a Dutch oven over medium heat until crispy, about 3-4 minutes. Transfer to a paper towel-lined bowl. Leave bacon drippings in the Dutch oven. When cool enough to handle, chop or crumble into small pieces.
- Add sausage (13 ounces) to the bacon drippings and brown on both sides. Drain all but 2-3 tablespoons of drippings in the pan. Transfer the sausage to the bowl with bacon.
- Add the celery (6 stalks), onions (1 1/2 cups), and peppers (1 green + 1 red) to the Dutch oven and cook until the vegetables are softened and starting to brown, about 6-7 minutes.
- Add the garlic (1 tablespoon) and cook, stirring frequently, until fragrant for 1 minute.
- In a small bowl, whisk together boiling water (3/4 cup) and Better Than Bouillon (1 heaping tablespoon) until it dissolves; set aside.
- Add sherry (1/4 cup) to the vegetables, use a wooden spoon and
- Add the sherry, tomatoes with their juice (2 cans), fresh thyme (4 sprigs), Cajun seasoning (1 1/2 teaspoons), bay leaf (1), and continue to cook until they release their juices, about 5-6 minutes. (There will still be juice in the pan, that's ok). Dig down to the bottom of the Dutch oven, to stir up any brown bits.
- Stir in the rice (2 cups). Return the bacon and sausage back to Dutch oven. Pour in chicken stock (2 1/2 cups), dissolved Better Than Bouillon.
- Bring to a boil, then reduce the heat to low and cover. Simmer until the rice is almost fully cooked, about 30 minutes. (Give the rice a good stir to check that all the rice is tender).Remove Dutch oven from heat, stir in the chicken, keep covered, and allow to sit for 20-30 minutes to ensure rice is completly cooked. Remove and discard bay leaf. Use a fork and fluff the rice and sprinkle with parsley if desired. Serve immediately.
- Stir in the chicken, keep covered, and allow to sit for 20 minutes to ensure rice is completely cooked and chicken is heated through. Remove and discard thyme stems and bay leaf. Sprinkle with parsley (1/4 cup) for a little pop of color. Serve immediately.
Fans Also Made:
Notes
- Let the broth do the work. Don’t be tempted to use store-bought stock — simmering the whole chicken creates a silky, flavorful base that makes all the difference.
- Sauté your sausage well. Let those edges brown and caramelize — that’s where the flavor builds.
- The bog gets better as it rests. Once the rice is tender, take it off the heat and let it sit covered for 20–30 minutes. The rice will soak up just the right amount of broth for that perfect “boggy” texture.
- Grandma’s secret: She always said, “Don’t be shy with the black pepper.” A little extra adds warmth and balances the richness beautifully.
Great BD dinner. I made half using a game hen. Added the garlic head and more of the broth.
Going to add the onion next meal. YUM!
Happy Birthday! So happy you’re having this to celebrate!