Rice Cooker Chicken Bog

Transform your weeknight dinners with the comforting and flavorful "Rice Cooker Chicken Bog," a Southern-inspired one-pot wonder that's as easy as it is delicious. This recipe combines tender, golden-seared chicken thighs, smoky andouille sausage, and perfectly cooked long-grain white rice in a richly seasoned chicken broth, all brought together effortlessly in a rice cooker. A classic mirepoix of sautéed onion, celery, and garlic adds depth, while paprika and a bay leaf lend a warm, savory aroma. Garnished with fresh green onions, this rustic dish is perfect for busy nights yet hearty enough to impress. Best of all, it minimizes cleanup while delivering maximum flavor with every bite. Perfect keywords: chicken bog recipe, rice cooker recipes, Southern comfort food, chicken and rice dish.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 8 ounces Andouille sausage
• 2 cups Long-grain white rice
• 4 cups Chicken broth
• 1 medium Onion (chopped)
• 2 stalks Celery (chopped)
• 3 cloves Garlic (minced)
• 2 tablespoons Butter
• 1 teaspoon Kosher salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Paprika
• 1 leaf Bay leaf
• 2 stalks Green onions (sliced, for garnish)

Directions

Step 1

Set your rice cooker to the sauté or cooking setting (if available). If your rice cooker does not have this function, use a frying pan over medium heat for this step.

Step 2

Melt the butter in the rice cooker or pan. Add the onion, celery, and garlic, and sauté until softened and fragrant, about 5 minutes.

Step 3

Cut the andouille sausage into thin slices and add it to the rice cooker or pan. Cook for about 3-4 minutes, until browned and slightly crispy.

Step 4

Remove the sautéed vegetables and sausage, setting them aside. In the same rice cooker or pan, sear the chicken thighs, skin-side down, for about 4-5 minutes per side, until golden. Remove and set aside.

Step 5

If using a frying pan, transfer all ingredients into the rice cooker at this point. Add the rice, chicken broth, salt, pepper, paprika, and bay leaf into the rice cooker.

Step 6

Arrange the browned chicken thighs and sautéed sausage on top of the rice mixture.

Step 7

Close the rice cooker lid and set it to the standard cooking (white rice) setting. Allow the rice cooker to cook the rice and chicken thoroughly, about 45-50 minutes.

Step 8

Once the rice cooker is finished and switches to the keep-warm setting, remove the bay leaf and fluff the rice gently. The chicken should be tender and cooked through (internal temperature of 165°F/74°C).

Step 9

Carefully remove the chicken thighs and shred the meat if desired, discarding the bones and skin. Stir the shredded chicken back into the rice, or serve the whole chicken thighs on top of the rice.

Step 10

Garnish with sliced green onions before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	2448.2 grams (2448.2g)

Amount per serving	% Daily Value*
Calories	2937

Total Fat 187.00g	240%
Saturated Fat 63.70g	319%
Polyunsaturated Fat 0.70g
Cholesterol 752mg	251%
Sodium 6167mg	268%
Total Carbohydrate 143.70g	52%
Dietary Fiber 6.60g	24%
Total Sugars 9.70g
Protein 172.60g	345%

Vitamin D 5IU	23%
Calcium 333mg	26%
Iron 18mg	102%
Potassium 3098mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 23.4%

Carbs: 19.5%