1 pkg Lipton Onion Soup Mix
1 c. long grain white rice
½ c. milk
2 cans of cream of mushroom soup
6 chicken breasts (or whole chicken)
Butter
On cooking day: Combine soup mix, rice, milk, and mushroom soup and put it in a labeled baggie. FREEZE.
This doesn't look so yum yum, but it's raw... LOL
On eating day: All I have is a whole chicken. I am going to try it! If you have a whole chicken, place it in your fridge to thaw a couple days ahead of time. Take baggie out of freezer to taw for 30 minutes or microwave on defrost for a short time. GREASE your croc pot with cooking spray!! Back to the chicken… remove the neck and innards packet. Place whole chicken in croc pot. Top with 6 tbs of butter OR place 6 chicken breasts in the bottom of the croc pot and top with butter. Put baggie mixture on top. Cook for 8 to 10 hours on low, 4 to 6 hours on high.
From Family Favorite Recipes (a cookbook my Aunt Karen put together for my cousin, Amanda’s wedding)
Download PDF version of recipe here:
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