Chicken Stew over Biscuits
Quick Cooking
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A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. "When I first came up with this dish, my 2-year-old couldn't get enough of it," comments Kathy Garrett from Browns Mills, New Jersey.
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 8 hours
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 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
Directions:
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.