1 9-oz package 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 (I sometimes leave this out)
1/2 cup chopped onion
1 tsp chili powder
1/2 tsp salt
6 drops bottled hot pepper sauce
1-1/4 cups packaged biscuit mix (Bisquick)
1/3 cup yellow cornmeal
1 cup shredded sharp American cheese (4 oz)
2 TBL snipped parsley
2/3 cup milk

Thaw beans by placing in strainer; run hot water over beans. Transfer to crockery cooker. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt, and hot pepper sauce. Cover; cook on low heat setting for 4 hours. Turn to high heat setting; heat till bubbly. Combine biscuit mix, cornmeal, 1/2 cup cheese, and parsley. Add milk; stir till just moistened. Drop dough by spoonfuls onto stew. Cover; cook 45 minutes more (do not lift cover). Sprinkle dumplings with remaining cheese.

Serves 4 to 6

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