Chicken Stew Over Biscuits

• 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 all-purpose flour
• 1/3 cup cold water
• 1 tube (6 ounces) refrigerated buttermilk biscuits

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 for 6-8 hours.
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 biscuits in soup bowls; top with stew.

chicken gravy mix, water, white wine, parsley, chicken bouillon granules, garlic, pepper, carrots, onion, chicken, allpurpose, cold water, buttermilk

Taken from www.tasteofhome.com/recipes/chicken-stew-over-biscuits/ (may not work)