Exceedingly Mundane

Many thanks to Sandra, over at Diary of a SAHM mom, for sponsoring this each week. Be sure to go over and check out Sandra’s lovely blog, and also check out this week’s entries… everyone has been posting lots of yummy sounding recipes lately! Click here for this week’s entries.

My entry this week is a wintertime meal I love to make in my crockpot. I hope to make it soon, I just need to work it into my menu. We love this stew! (As always, be sure to read my notes, I often make changes and try to note what I did)

Chicken Stew Over Biscuits

2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine or chicken broth
2 garlic cloves — minced
1 Tablespoon minced fresh parsley
1 teaspoon chicken bouillon granules — (1 to 2)
1/2 teaspoon pepper
5 medium carrots — cut into 1 inch cubes
1 large onion — cut into eight wedges
1 boiler/fryer chicken (3-4 pounds) cut up (see notes)
3 Tablespoons flour
1/3 cup cold water
1 tube refrigerated biscuits
potatoes — if desired (see notes)

In a slow cooker, combine gravy mix, water, wine or broth, garlic, parsley, bouillon and pepper until blended. Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours.

Increase heat to high. In a small bowl, combine the flour and cold water until smooth: gradually stir into slow cooker. Cover and cook for 1 hour. Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls, top with stew.

Stacy’s Notes: I used a “Pick of the Chick” – assorted skin-on, bone-in chicken pieces, chicken broth, diced & peeled red potatoes, and cornstarch instead of the flour. I put in the diced potatoes after about 6-7 hours. I took the chicken pieces out after about 7-8 hours, took off the skin and meat off the bone, then added it back with the cornstarch mixture. Cooked about 45 min – 1 hr on high while I made bisquick biscuits in the toaster oven. We really liked this! 🙂

Source: adapted from Quick Cooking magazine