Chicken Stew with Biscuits

Ingredients

• 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

Preparation

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.