Name: Chicken Stew with Biscuits
Yield: serves 4 to 6
Ingredients: 2 cups water; ¾ 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; ½ 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; ⅓ cup cold water; Black pepper to taste; 1 (16.3-oz.) tube refrigerated large buttermilk, biscuits, baked

Step 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.

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

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Chicken Stew with Biscuits

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