Chicken & Rice in a Bag
Submitted by Trinitje
Slow cooker chicken and rice using a roasting bag, onion soup mix, and cream of chicken soup. Set it in the morning and come home to a tender, flavorful dinner for 12.
YIELD
12 servingsPREP
20 minCOOK
8 hrsREADY
8 hrsFive ingredients, one Crock-Pot, zero effort during the day. This is set-it-and-forget-it cooking at its finest.
Rice and cream of chicken soup go into the bottom of the slow cooker. Chicken pieces get shaken up in a roasting bag with onion soup mix until they’re completely coated, then the bag goes right on top of the rice with a few holes punched in the bottom.
As the chicken cooks low and slow, the juices drip through those holes and into the rice below, flavoring every grain. Eight to ten hours later, you’ve got fall-off-the-bone chicken and creamy, savory rice for a crowd.
Pro Tips
- Punch the holes in the bottom of the bag, not the sides. You want the drippings flowing straight down into the rice, not pooling around the edges of the pot.
- Don’t peek. Every time you lift that lid, you lose heat and add cooking time. Trust the process.
- This feeds 12, making it ideal for family gatherings or meal prep. The leftovers reheat well with a splash of chicken broth to loosen the rice.
Ingredients
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.
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