Chicken Stew over Biscuits

Directions

1. 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.
2. 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.
3. Meanwhile, bake biscuits according to package directions. Place them in soup bowls; top with stew.