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Chicken Stew over Biscuits

 Chicken Stew over Biscuits
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.
5 ServingsPrep: 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 and skin removed
  • 3 tablespoons King Arthur Unbleached 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. Add the carrots, onion and chicken.
  • Cover and cook on low for 6-8 hours.
  • 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. Yield: 5 servings.

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Chicken Stew over Biscuits (continued)

Nutritional Facts: 1 serving (1-1/2 cups) equals 429 calories, 11 g fat (2 g saturated fat), 88 mg cholesterol, 1,288 mg sodium, 42 g carbohydrate, 3 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.