3 lb. fryer, cut into serving pieces (or use whatever pieces you prefer)
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

Rinse chicken pieces and pat dry; set aside. Combine rice, cream of chicken soup and water in greased crock pot, stir well to mix in soup. Place chicken pieces in see through roasting bag; add onion soup mix. Shake bag to coat chicken pieces thoroughly. 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 setting for 8 to 10 hours. Remove chicken pieces to warm platter. Serve with rice. 4 servings, about 3 quarts.