one 9 ounce package of frozen cut green beans 2 cups of cubed, cooked chicken 2 cups of diced potatoes one 13 3/4 ounce can of chicken broth one 12 ounce can of vegetable juice 1 teaspoon of chili powder 6 drops of bottled hot pepper sauce 1/3 cup of yellow cornmeal 2 tablespoons of snipped parsley 1/2 cup of sliced celery 1/2 cup of chopped onion 1/2 teaspoon of salt 1 1/4 cups of packaged biscuit mix 1 cup of Sharp shredded American cheese 2/3 cup of milk
Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.
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