A pleasant sauce coats this chicken and veggie dinner that’s slow-cooked to tender perfection, then served over biscuits.
2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine
1 tablespoon minced fresh parsley
1 to 2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon pepper
5 medium carrots, cut into 1-inch chunks
1 large onion, cut into eight wedges
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
3 tablespoons all-purpose flour
1/3 cup cold water
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper until blended. Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours. Increase heat to high. In a small bowl, combine the flour and cold water until smooth; gradually stir into slow cooker. Cover and cook for 1 hour. Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew. Yield: 5 servings.