3 lb. fryer, cut into serving pieces
1 c. raw long grain converted rice
1 (10 3/4 oz.) can condensed cream of chicken soup
2/3 c. water
1 (1 1/2 oz.) env. dry onion soup mix

Combine rice, cream of chicken soup, and water in crock pot, stir well. Put chicken pieces in a see through roasting bag; add onion soup mix. Shake bag to coat chicken pieces thoroughly. Puncture 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 8 to 10 hours. Serve when tender.