Chicken Stew over Biscuits

By GmaJan12

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

Details

Servings 5

Preparation

Step 1

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.