Chicken Stew over Biscuits

Chicken  Stew over Biscuits
Chicken  Stew over Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 2

    envelopes chicken gravy mix

  • 2

    cups water

  • 3/4

    cup white wine

  • 1

    tablespoon minced fresh parsley

  • 1 to 2

    teaspoons chicken bouillon granules

  • 1

    teaspoon minced garlic

  • 1/2

    teaspoon pepper

  • 5

    medium carrots, cut into 1-inch chunks

  • 1

    large onion, cut into eight wedges

  • 1

    broiler/fryer chicken (3 to 4 pounds), cut up, skin removed

  • 3

    tablespoons all-purpose flour

  • 1/3

    cup cold water

  • 1

    tube (7-1/2 ounces) refrigerated buttermilk biscuits

Directions

In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper until blended. Add the carrots, onion and chicken. Cover and cook on low for 6-8 hours. In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened. Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew. Yield: 5 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: