Chicken Stew with Biscuits

Your meat, veggies and bread are all combined in one hearty stew!

Yield: serves 4 to 6


  • 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


  1. 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.
  2. Stir together flour and cold water until smooth in a small bowl. Gradually stir into slow cooker; cover and cook one more hour.
  3. Pour stew into individual bowls; sprinkle with black pepper, if desired, and top with biscuits.
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