This recipe is from my cousin Carol. The crock-pots use allows this to be ready when you get home from work.
| 3 lb. fryer, cut into serving pieces | 2/3 cup water |
| 1 cup raw, long- grain rice | 1 envelope dry onion soup mix |
| 1 can cream of chicken soup |
Rinse and pat chicken dry. Set aside. Combine rice, cream of chicken soup and water in crock pot; stir well to mix in soup. Place chicken in a see-through roasting bag; add onion soup mix. Shake bag to coat chicken pieces thoroughly. Puncture 4 to 6 holes in the bottom of the bag. Fold top over and place bag on top of the rice. Cover and cook on low setting for 8 to 10 hours. Remove chicken to warm platter and serve with rice. Serves 4.