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Units Scale
- 1 (9 oz.) pkg. frozen cut green beans
- 2 cups cubed, cooked chicken
- 2 cups diced potatoes
- 1 (13 3/4 oz.) can chicken broth
- 1 (12 oz.) can vegetable juice cocktail (1 1/2 cups)
- 1/2 cup sliced celery
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 6 drops bottled hot pepper sauce
- 1 1/4 cups packaged biscuit mix (like Bisquick)
- 1/3 cup yellow cornmeal
- 1 cup sharp shredded cheddar cheese
- 2 Tablespoons fresh parsley
- 2/3 cup milk
Instructions
- 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 of the 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.