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Chicken Stew over Biscuits




Source of Recipe


unknown


List of Ingredients




2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine or chicken broth
2 cloves garlic -- minced
1 tablespoon minced fresh parsley
1 teaspoon chicken bouillon granules -- up to 2 teaspoons
1/2 teaspoon pepper
5 medium carrots -- cut in 1" chunks
1 large onion -- cut in 8 wedges
1 broiler chicken -- cut up
3 tablespoons all-purpose flour
1/2 cup cold water
1 tube refrigerated buttermilk biscuits


Recipe



In a slow cooker, combine gravy mix, water, wine or broth, garlic,
parsley, bouillon and pepper until blended. Add the carrots, onion and
chicken. Cover and cook on low for 7-8 hours. Increase heat to high. In
a small bowl, combine the flour and cold water until smooth; gradually
stir into slow cooker. Cover and cook for 1 hour.
Meanwhile, bake biscuits according to package directions. Place biscuits
in soup bowls; top with stew.

Yield: 4-6 servings.