Rice Cooker Chicken Bog Recipes

PRESSURE-COOKER CHICKEN BOG

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir onion and sausage until sausage is lightly browned. Add garlic; cook 1 minute longer. , Stir in 4 cups broth, rice, salt and pepper. Lock lid and close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Rice should be tender., Select saute setting; adjust for low heat. Stir in chicken and remaining broth. Cook until chicken is heated through, about 5 minutes. If desired, sprinkle with green onions. Serve with hot sauce.

SLOW-COOKER CHICKEN BOG

Steps:

• In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker., Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce., Freeze option: Omitting green onions and hot sauce, freeze cooled meat mixture, juices and rice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, stirring gently; add broth or water if necessary.

RICE COOKER CHICKEN BOG

Steps:

• In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled.
• Add the butter to the bacon grease and brown the sasuage.
• Add the onions and cook unitl they begin to brown.
• Place the chicken thighs in the pot and add the chicken stock.
• Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
• Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
• Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot.
• Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
• Push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!

CHICKEN BOG

Steps:

• Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
• Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
• Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

SLOW COOKER RANCH CHICKEN

Steps:

• In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.