This slow cooker chicken is a one-pot meal with a cornmeal dumpling topping.
Cook Time: 6 hours, 30 minutes
Total Time: 6 hours, 30 minutes
Ingredients:
- 2 cups diced potatoes
- 1 1/2 cups chicken broth
- 1 (12 oz.) can V-8 or tomato juice (1 1/2 cups)
- 1/2 cup sliced celery
- 1/2 cup chopped onion
- 1/2 tsp. salt
- 1 tsp. chili powder
- 4 to 6 drops Tabasco sauce
- 2 cups cubed, cooked chicken
- 1 1/2 to 2 cups frozen cut green beans, thawed
- 1 1/4 cups packaged biscuit mix
- 1/3 cup yellow cornmeal
- 2 tbsp. finely chopped fresh parsley or snipped fresh chives
- 1 cup shredded Cheddar 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 and heat until bubbly; add thawed green beans and cubed chicken.
In a mixing bowl, combine biscuit mix, cornmeal, 1/2 cup of the shredded cheese and parsley or chives. Add
milk and stir until just moistened. Drop by tablespoons onto stew;
cover. Cook 2 hours and 30 minutes longer, without lifting the cover. Sprinkle
dumplings with the remaining shredded cheese 5 minutes before done. Serves 4.
