Chicken Stew With Biscuits

• 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

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.

water, white wine, chicken, garlic, chicken bouillon granules, pepper, carrots, chicken breasts, onion, allpurpose, cold water, black pepper, buttermilk

Taken from www.myrecipes.com/recipe/chicken-stew-biscuits (may not work)