Bake at 350° for an hour, covered or in the crock pot on low for 4-6 hours.
*I use an MSG-free, gluten-free dry onion soup mix. Each recipe listed is to make one bag. To make 2 bags, you will need to double both the chicken and the other ingredients. The recipes work best with 3-5 chicken breasts or 8-10 thighs per bag. If you are adding a lot more or a lot less chicken, you may need to adjust the recipes accordingly. If you plan the meals so that they have some common ingredients, it saves even more money. All these recipes can be made gluten free by following the notes indicated. I heard from a reader who suggested using slow cooker liners. I had never heard of such a thing, but it sounds like a way to save even more time because it eliminates the cleanup of the crock pot.