Rich gravy makes this a classic comfort food, with chicken slow-cooked to tender perfection and served over hot biscuits. My family can’t get enough of this meal. —Kathy Garrett, Browns Mills, New Jersey
Chicken Stew over Biscuits
Ingredients
- 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 8 wedges
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
- 3 tablespoons all-purpose flour
- 1/3 cup cold water
- 1 tube (6 ounces) refrigerated buttermilk biscuits
Directions
- In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper. Add the carrots, onion and chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken to cutting board. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces; return to slow cooker.
- In a small bowl, combine flour and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 1 hour or until thickened.
- Meanwhile, bake biscuits according to package directions. Place them in soup bowls; top with stew.
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