This ain’t your great-grandma’s Chicken Bog. Cheap, cheerful, and full of Southern charm—this dump-and-go classic turns chicken thighs, sausage, and rice into pure weeknight magic with zero fuss.
0 Heat a skillet over medium-high heat and give those chicken thighs a quick, golden-brown sear on both sides.
1 Set them aside.
2 Toss the sausage coins into the same skillet and let them get a little crispy.
3 Transfer the sausage straight into the slow cooker with all the scrapings from the pan.
4 Add the onion, garlic, paprika, cayenne, poultry seasoning, salt, and pepper to the slow cooker.
5 Stir it up.
6 Lay the seared chicken thighs on top with the skin side up, pour in the chicken stock and water, and drop in the bay leaf.
13 Cover and cook on LOW for 5 hours or until the chicken is fall-apart tender.
7 Shred the chicken, removing the bones and skin. Discard the bones and skin.
14 Stir in the rice and butter.
8 Cover and cook for another 2-3 hours, or until the rice is tender.
9 Taste test and add salt and pepper to taste.
11 Stir in 1/4 cup cream if desired. You may want to add more.
12 If it seems too dry for your tastes, add up to 1/2 cup more chicken stock and stir in.
10 Garnish with green onions and serve hot.
