INGREDIENTS

• 3 pounds chicken parts
• 2/3 cup water
• 1 cup raw converted rice
• 1 package dry onion soup mix
• 1 can cream of chicken soup or cream of chicken soup with herbs

PREPARATION

1. Rinse chicken and pat dry. Set aside.
2. Combine rice, soup, and water in Crock Pot; stir well to mix in soup.
3. Place chicken in a roasting bag; add dry onion soup mix. Shake bag to coat chicken well.
4. Puncture 4 to 6 holes in the bottom of the bag.
5. Fold top of bag over chicken and place in Crock Pot on top of rice.
6. Cover and cook on LOW for 6 to 8 hours, until chicken is tender and rice is done but not mushy.