Ingredients
2 envelopes chicken gravy mix2 cups water3/4 cup white wine1 tablespoon minced fresh parsley1 to 2 teaspoons chicken bouillon granules1 teaspoon minced garlic1/2 teaspoon pepper5 medium carrots, cut into 1-inch chunks1 large onion, cut into eight wedges1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed3 tablespoons all-purpose flour1/3 cup cold water1 tube (6 ounces) refrigerated buttermilk biscuits
Preparation
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-size 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 biscuits in soup bowls; top with stew.
