Cook Time: 6 hours, 30 minutes
Ingredients:
- 2 cups diced potatoes
- 1 1/2 cups chicken broth
- 1 (12 oz.) can V-8 (1 1/2 cups)
- 1/2 cup sliced celery
- 1/2 cup chopped onion
- 1/2 tsp. salt
- 1 tsp. chili powder
- 6 drops bottled hot pepper sauce
- 2 cups cubed, cooked chicken
- 1 (10 oz.) pkg. frozen cut green beans, thawed (about 1 1/2 cups)
- 1 1/4 cups packaged biscuit mix
- 1/3 cup yellow cornmeal
- 2 tbsp. finely chopped parsley
- 1 cup shredded Cheddar or American cheese
- 2/3 cup milk
Preparation:
Combine potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce in the slow cooker. Cover and cook on LOW for 4 hours. Turn to high heat and heat until bubbly; add thawed green beans and cubed chicken. In a mixing bowl, 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 longer, without lifting the cover. Sprinkle dumplings with the remaining cheese 5 minutes before done. Serves 4.
Related Recipes
Conventional Cooking
Chicken with Homemade Dumplings
Miss Bettie's Chicken and Dumplings
Sandy's Chicken and Dumplings
Classic Chicken and Dumplings
Chicken with Drop Dumplings
Chicken Stew with Cornmeal Dumplings
Chicken Stew Dunbar, with Dumplings
Chicken Fricassee with Dumplings
Slow Cooker / Crockpot
Slow Cooker Chicken & Dumplings
Chicken Stew Mexican Style
Hungarian Chicken Stew
Southwestern Chicken Rice Stew
Slow Cooker Stew Recipes
Crockpot Chicken Recipes Index
Chicken Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

