A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. "When I first came up with this dish, my 2-year-old couldn't get enough of it," comments Kathy Garrett from Browns Mills, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 8h5m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. 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.
Nutrition Facts : Calories 429 calories, Fat 11g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 1288mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.
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