Amount
Ingredient
Preparation



9
ounces
green beans

frozen, cut



2
cups
chicken

cubed, cooked



2
cups
potatoes

diced



14
ounces
chicken stock





1/2
cup
vegetable juice cocktail





1
teaspoon
chili powder





1
x
hot pepper sauce

to taste (1-6 drops)



1/3
cup
cornmeal





2
tablespoons
parsley

fresh, chopped



1/2
cup
celery

sliced



1/2
cup
onion

chopped



1/2
teaspoon
salt





1 1/4
cup
biscuit baking mix





1
cup
cheddar cheese

american cheese, shredded



2/3
cups
milk

 Thaw beans by placing in strainer and run hot water over beans. Transfer to crockpot. Add chicken, potatoes, chicken broth, V-8, celery, onion, chili powder, salt, and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high setting 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 remainder of cheese