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! :)