Chicken & Cornmeal Dumplings

• 9 ounces beans green, fozen, cut, thawed
• 2 cups chicken cubed, cooked
• 2 cups potatoes diced
• 13 3/4 ounces vegetable stock or chicken or beef
• 12 ounces vegetable juice cocktail
• 1 teaspoon chili powder
• 6 x red hot pepper sauce drops
• 13 cup cornmeal
• 2 tablespoons parsley leaves fresh chopped
• 1/2 cup celery chopped
• 1/2 cup onions chopped
• 1/2 teaspoon salt
• 1 1/4 cup biscuit baking mix (bisquick)
• 1 cup cheddar cheese american cheese, sharp, shredded
• 23 cups milk

1. Transfer beans to crockpot.
2. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together.
3. Cover.
4. Cook on Low for 4 hours.
5. Turn to High and heat until bubbly.
6. Add water at this point if needed.
7. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley.
8. Add milk and stir until just moistened.
9. Drop by tablespoons onto stew; cover.
10. Cook 2 1/2 hours more (don't lift cover).
11. Sprinkle dumplings with rest of cheese.

beans, chicken, potatoes, vegetable stock, vegetable juice cocktail, chili powder, red hot pepper sauce drops, cornmeal, parsley, celery, onions, salt, biscuit baking mix, cheddar cheese american cheese, milk

Taken from recipeland.com/recipe/v/chicken-amp-cornmeal-dumplings-2576 (may not work)