Chicken And Rice in a Bag
Yield
12 servingsPrep
20 minCook
8 hrsReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pound |
whole chicken
cut into servings |
|
| 1 | cup |
long grain rice
|
|
| 10 ¾ | ounces |
soup, cream of chicken
|
|
| ⅔ | cup |
water
|
|
| 1 ½ | ounces |
onion soup mix
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
cut into servings |
|
| 237 | ml |
long grain rice
|
|
| 310.7 | ml/g |
soup, cream of chicken
|
|
| 158 | ml |
water
|
|
| 43.3 | ml/g |
onion soup mix
|
|
Directions
Rinse 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 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.
Remover chicken pieces to warm platter.
Serve with rice.
