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Chicken Stew Over Biscuits

2 envelopes chicken gravy mix
2 cups water
3/4 cup chicken broth
2 garlic cloves-minced
1 Tbls minced fresh parsley
2 tsp chicken boullion granules
1/2 tsp pepper
5 medium carrots-cut into 1 inch chunks
1 large onion-cut into 8 wedges
1 broiler/fryer chicken (3-4 lbs)-cut up
3 Tbls flour
1/3 cup cold water
1 tube (7-1/2 oz) refridgerated buttermilk biscuits

In a slow cooker, combine gravy mix, water, broth, garlic, parsley, boullion 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 as directed on pkg. Place biscuits in soup bowls and top with stew.

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