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.
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