CHICKEN STEW OVER BISCUITS

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CHICKEN STEW OVER BISCUITS image

Categories     Soup/Stew     Chicken

Number Of Ingredients 13

2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine OR chicken broth
2 garlic cloves, minced
1 TBSP minced fresh parsley
1 to 2 tsp chicken bouillon granules
1/2 tsp 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
3 TBSP all-purpose flour
1/3 cup cold water
1 tube (7 1/2 ounces) refrigerated buttermilk biscuits

Steps:

  • 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.

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