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Chicken Stew over Biscuits

Total Time

Prep: 5 min. Cook: 8 hours


5 servings

A pleasant sauce coats this chicken and veggie dinner that's slow-cooked to tender perfection, then served over biscuits. "When I first came up with this dish, my 2-year-old couldn't get enough of it," comments Kathy Garrett from Browns Mills, New Jersey.


  • 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 until chicken is tender, 6-8 hours. Remove chicken to cutting board. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size 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 biscuits in soup bowls; top with stew.

Nutrition Facts

1-1/2 cups: 429 calories, 11g fat (2g saturated fat), 88mg cholesterol, 1288mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 34g protein.

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