Chicken Bog

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Yep, that’s right… Chicken Bog.  I know, you’re thinking I’m crazy.  I’m not.  There really is a such a thing as Chicken Bog.  Think chicken and rice with a zip.  I grew up eating Chicken Bog so it’s never been a foreign thing to me.  But the older I get and the more people I encounter, I realize it’s not as well known as I thought.  I probably should have gotten the clue when I saw the puzzled faces of the people who would come over to eat with us when I was a kid and they would be told we were having Chicken Bog.

Apparently this is a South Carolina thing.  And best I can figure, it’s quite a touchy subject with some folks when you start talking about the history of the dish.  I’ll just tip toe away from that and let you do your own research about the history if you wish.

This is one of those dishes that my mother has been making for years without any recipe at all.  I finally got her to jot down what she did so that I could share it with y’all.  There probably isn’t a more comforting, hearty dish that reminds me more of my childhood and the arrival of fall.  Y’all Enjoy!


Chicken Bog
Prep time
Total time
  • 1 whole chicken, cut up
  • 2 cups uncooked rice
  • 1 lb smoked sausage, sliced
  • 1 stick butter
  • 1 tablespoon Dales Steak Seasoning Sauce ( I’m guessing you could probably use soy sauce here for an easy substitution – Mom, don’t kill me)
  • salt and pepper to taste
  1. Place the chicken in a slow cooker, cover with water, and cook for 8 to 10 hours.
  2. Once cooked, remove chicken, cool, and de-bone.
  3. Pour broth from slow cooker through a sieve into a large stock pot.
  4. Bring the broth to a boil and add sliced sausage, butter, Dales, and rice.
  5. Cook until rice is almost done, usually about 15 to 20 minutes.
  6. Add pieced chicken to pot, and continue cooking until rice is done.
  7. Add salt and pepper to taste.
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  1. I’ve been looking for a chicken bog recipe! I grew up in SC but I moved to the mountains of NC when I got out of college. I have retired and we have been spending a lot of time at the SC beaches. I had chicken bog at a restaurant and have wanted to recreate it. Thanks Stacey! And your Mom!

    • I’m so glad you found it! My Mom used to live in South Carolina and she developed the recipe based on her experiences there. I hope it’s close to what you’re looking for. We love it at our house!

  2. I live in the Lowcountry of South Carolina-have all my life. We call it Chicken Pileau in these parts. Your mom’s recipe is right on. She obviously has a connection with South Carolina Lowcountry-most folks in the upper part of our state have never heard of it. So sad for them!!

    • So sad! I’m craving some right now with all this nasty weather we’re having down here! Mom lived there for a while and she picked up the recipe there. Glad to hear it’s true to what you know! Thanks for stopping by!

  3. Is there an amount of broth you put in the saucepan to cook the rice in? Or is there a measurement to the amount of water you put in the slow cooker with the chicken in order to get the correct amount of broth to cook the rice in?

  4. You’ll want to put enough water in the slow cooker to just cover the chicken. The resulting amount of broth is usually about the right amount to cook the rice. It should be about 4 to 5 cups of broth that you’ll need to cook the rice and get the right consistency once you add the chicken and sausage back in.

  5. Stacy,
    I make this but I use crumbled cooked pork sausage and add a small onion sauted in the butter to it. I’ve been making it for over 25 years and my family loves it. thanks for sharing your recipes.

    • That sounds great! I think I’d like it that way too!! YUM! Thank YOU for sharing!

    • Rebecca Hawkins says:

      I saw this in one of those cookbooks put together with recipes by church members. I never knew it was originally made with smoked sausage. I have never had it with smoked sausage so I will probably try it (but I am pretty sure it won’t be as good as it is with the regular ground pork sausage).

  6. Michelle says:

    I used to be a ocean lifeguard in myrtle beach for a few years and there was a church group that would make this for us for dinner every week and I have been dying to remember what it was called until I came across your recipie. I grew up in Utah and I always thought they were joking or using carolina slang when the called it chicken bog! I’m so excited to make this!

  7. thank you so much. my mother-in-law used to make this dish. she recently passed away and i never asked for her recipe. i can surprise my husband for his birthday. love your site!1

  8. My family loves Chicken Bog, here in Arkansas. I’m excited to find a different version (using the Dale’s Steak Seasoning). Can hardly wait to try it.

  9. SC born and stayed here, I’ve seen some boiled egg, celery and silver queen in the bogs I’ve eaten over the years. They do fine. Also once had a bowl of cayenne peppered creamed mushroom gravy set beside me to dabble with. It was pretty sporty.

  10. Karen Reece says:

    Been a Lowcountry resident for 36 years and can’t believe I just found this site. I am hungry just reading all the recipes and can’t wait to start using them. You nailed the chicken bog recipe. Thanks for what you do!

  11. I have never had chixken bog. Looks yummy!

  12. Rhonda Brewer says:

    I don’t think I’ve ever had anything called chicken bog, but that sure looks good! Will try the recipe!

  13. Could you do the whole thing in a crock pot at once (i.e. add the rice in at the time you put the whole/cut up chicken)?

  14. I’m from Lumberton NC and we do chicken bog there too. I’ve missed it since I moved to the northeast part of the state. 🙂

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