Monday, December 15, 2008

Chicken Stew over Biscuits - Slow Cooker

By Vera

2 (1 oz.) packets chicken gravy mix
2 cups sliced celery
1 (10 oz.) package frozen sliced carrots
1 (10 oz.) package frozen green peas, thawed
1 teaspoon dried basil
3 cups cubed cooked chicken
Buttermilk biscuits

Combine gravy mix, 2 cups water, celery, carrots, peas, basil, 3/4 teaspoon each of salt, pepper and chicken in slow cooker.

Cover and cook on LOW for 6 to 7 hours. Serve over baked buttermilk biscuits.

Serves 4 to 6.

TIP: If you like thick stew, mix 2 tablespoons cornstarch with 1/3 cup water and stir into chicken mixture. Cook an additional 30 minutes to thicken.

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