Instructions: Rinse chicken pieces and pat dry; set aside. Combine rice, cream of chicken soup 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 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 for 8 to 10 hours or on High 4 to 5 hours. Remove chicken pieces to warm platter. Serve with rice.

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