Amount
Ingredient
Preparation



9
ounces
beans

green, fozen, cut, thawed



2
cups
chicken

cubed, cooked



2
cups
potatoes

diced



13 3/4
ounces
vegetable stock

or chicken or beef



12
ounces
vegetable juice cocktail





1
teaspoon
chili powder





6
x
hot pepper sauce

drops



1/3
cup
cornmeal





2
tablespoons
parsley

fresh chopped



1/2
cup
celery

chopped



1/2
cup
onion

chopped



1/2
teaspoon
salt





1 1/4
cup
biscuit baking mix





1
cup
cheddar cheese

american cheese, sharp, shredded



2/3
cups
milk

 Transfer beans to crockpot. 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 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.