Chicken Stew with Biscuits

Chicken Stew with BiscuitsRecipe
Oxmoor House
Your meat, veggies and bread are all combined in one hearty stew!


serves 4 to 6

Recipe from

Gooseberry Patch


2 cups water
3/4 cup dry white wine or chicken broth
2 (.87-oz.) pkgs. chicken and gravy mix
2 cloves garlic, minced
1 to 2 teaspoons chicken bouillon granules
1/2 teaspoon pepper
5 small carrots, peeled and cut into 1-inch pieces
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, cut into 8 wedges
3 tablespoons all-purpose flour
1/3 cup cold water
Black pepper to taste
1 (16.3-oz.) tube refrigerated large buttermilk, biscuits, baked


Combine first 7 ingredients in a 3 1/3- or 4-quart slow cooker; stir until blended. Add carrots, chicken and onion; cover and cook on high setting one hour. Reduce heat to low setting and cook 3 to 4 hours.

Stir together flour and cold water until smooth in a small bowl. Gradually stir into slow cooker; cover and cook one more hour.

Pour stew into individual bowls; sprinkle with black pepper, if desired, and top with biscuits.