Chicken`N Rice In a Bag

1 3 pound fryer -- cut in servings

1 cup ray long-grain converted Rice

1 10.75 oz can cream of chicken soup

2/3 cup water

1 1.5 oz envlp dry onion soup mix

Rince chicken pieces and pat dry; set aside. Combine rice, cream of chicken so up and water in Crock-Pot; stir well to mix in soup. Place chicken pieces in a see-through roasting bag; add onion soup mix. Shake bag to coat chicken piece s thoroughly. Puncture 5 to 6 holes in bottom of bag. Fold top of bag over ch icken and place in Crock-Pot on top of rice. Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours. Remover chicken pieces to warm platter. Serve with rice. Serves 4