Chicken Stew with Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Your meat, veggies and bread are all combined in one hearty stew! Ingredients:
2 cups water |
3/4 cup dry white wine or chicken broth |
2 (.87-oz.) pkgs. chicken and gravy mix |
2 cloves garlic, minced |
1 to 2 teaspoons chicken bouillon granules |
1/2 teaspoon pepper |
5 small carrots, peeled and cut into 1-inch pieces |
4 boneless, skinless chicken breasts, cut into bite-sized pieces |
1 onion, cut into 8 wedges |
3 tablespoons all-purpose flour |
1/3 cup cold water |
black pepper to taste |
1 (16.3-oz.) tube refrigerated large buttermilk, biscuits, baked |
Directions:
1. Combine first 7 ingredients in a 3 1/3- or 4-quart slow cooker; stir until blended. Add carrots, chicken and onion; cover and cook on high setting one hour. Reduce heat to low setting and cook 3 to 4 hours.
2. Stir together flour and cold water until smooth in a small bowl. Gradually stir into slow cooker; cover and cook one more hour.
3. Pour stew into individual bowls; sprinkle with black pepper, if desired, and top with biscuits.
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