Start by cleaning your chicken. Remove any innards if necessary and rinse it under cold water. Pat it dry with paper towels. This step ensures we start with a clean slate. If your chicken has any excess fat, consider trimming that off.

In a skillet over medium heat, sauté the diced onion in a bit of olive oil until it’s soft and translucent, which usually takes about 5 minutes. Toss in the sliced smoked sausage and let it cook for a bit until it’s nice and browned. This process enhances the flavors of both the onion and sausage.

Add the prepared chicken to the slow cooker. Layer the sautéed onion and sausage on top. Sprinkle in the sea salt, Italian herb blend, garlic powder, and smoked paprika. These dry ingredients will infuse tons of flavor into the dish.

Now pour in the filtered water and low-sodium chicken stock. This broth will become the soul of your chicken bog, imparting flavor as the dish cooks. Don't forget to add the chicken bouillon cube for the extra depth.

Set your slow cooker to low heat for 6 to 8 hours. You want it to be low and slow—just like a good Southern soul. If you notice that the chicken is falling apart tender, it’s right on track.

About 30 minutes before serving, add the rinsed long-grain rice to the pot. Let the rice cook through and absorb all those delicious flavors.

Once the cooking time is up, carefully remove the chicken. Shred it using two forks and return the shredded chicken to the pot. Stir everything to combine. The rice should be perfectly cooked and fluffy.