Patti's Southern Chicken Bog

If you've wondered why I haven't posted in a while, there's a good (but sad) reason.  My 90 year old Dad, who was extremely healthy and walking 2 miles almost every day, had a cardiac event and subsequently underwent open heart surgery with an aortic valve replacement and five bypasses.  He emerged from that huge surgery like the champ that he is, only to have complication after complication after complication.  My dad, one of the Greatest Generation, a WWII veteran, fought like the Clemson tiger that he is to get back home.  But the last complications set him back such that he is now in hospice house.  He's still very much alert and still gives us that Daddy smile of his.  We are blessed that we can still hear his stories, chat and laugh with him.

My dilemma:  what simple comfort meal can I make to feed a family crowd.. One with minimal ingredients that I can leave in the slow cooker for hours would be perfect!

Ah ha!  Chicken bog!! What is a chicken bog?  It's a Carolina lowcountry regional dish that is essentially chicken & rice stew with a kick!  The primary difference in a pilau and a bog is that in a bog, the chicken is "bogged" in wet rice!  It's sort of like a thick chicken and rice soup...and oh so yummy.  The family loved it!

INGREDIENTS
2 to 3 pounds boneless skinless chicken breasts and thighs (combo or just breasts) cooked and cut into chunks
 (OR my newest Costco find- a vacuum sealed package of boneless and skinless rotisserie chicken, I think it was about a 2.5 pound package)
1 medium onion diced
2 celery stalks, diced
1/2 to 1 package matchstick carrots
1 pound kielbasa sausage, sliced into 1-inch pieces
2 1/2 cups long grain rice, raw
2 32-oz cartons chicken broth
1 15-oz can chicken broth (just in case!)
1 Tablespoon poultry seasoning
1 to 2 teaspoons Italian seasoning
1 to 2 teaspoons ground black pepper, or to taste (I like lots of pepper!)
Crumbled bacon for topping

DIRECTIONS
Combine all ingredients in lightly greased slow cooker.  Give a quick stir to combine well.
Cook on low for 6 to 8 hours.  If too thick, add more broth.  Note that the consistency is rather thick and not like a soup.  To be more exact, it is "chicken bogged in rice"!

Serve in a bowl topped with bacon!  It's really a meal in itself but a side dish of cole slaw or a salad with fresh tomatoes and a home made biscuit or slice of corn bread would complete this "supper"!