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
Chicken Stew over Biscuits
Prep Time
5 min
Cook Time
4 hours
Yield
5 servings
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.
Nutrition Facts
1-1/2 cups with 1 biscuit: 429 calories, 11g fat (2g saturated fat), 88mg cholesterol, 1288mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 34g protein.
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