Chicken Stew with Biscuits

Ingredients

• 4 servings bell pepper black to taste
• 16.3 oz buttermilk refrigerated
• 5 small carrots peeled cut into 1-inch pieces
• 1 teaspoons chicken soup base 
• 0.8 cup chicken broth dry white
• 1.7 oz chicken and gravy mix 
• 3 tablespoons flour all-purpose
• 2 cloves garlic minced
• 1  onion cut into 8 wedges
• 0.5 teaspoon pepper 
• 4  chicken breasts boneless skinless cut into bite-sized pieces
• 0.3 cup water cold
• 2 cups water 

Equipment

• bowl
• slow cooker

Directions

1. Combine first 7 ingredients in a 3 1/3- or 4-quart slow cooker; stir until blended.
2. Add carrots, chicken and onion; cover and cook on high setting one hour. Reduce heat to low setting and cook 3 to 4 hours.
3. Stir together flour and cold water until smooth in a small bowl. Gradually stir into slow cooker; cover and cook one more hour.
4. Pour stew into individual bowls; sprinkle with black pepper, if desired, and top with biscuits.