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

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