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

1. 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.
2. 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.
3. Cook 2 hours and 30 minutes longer, without lifting the cover. Sprinkle dumplings with the remaining shredded cheese 5 minutes before done.
4. Serves 4.