Crockpot Chicken And Cornmeal Dumplings
Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot. 84
Ingredients
9 | ounces |
green beans
frozen, cut |
|
2 | cups |
chicken
cubed, cooked |
|
2 | cups |
potatoes
diced |
|
14 | ounces |
chicken broth
|
|
½ | cup |
vegetable juice cocktail
|
|
1 | teaspoon |
chili powder
|
|
1 | x |
red hot pepper sauce
to taste (1-6 drops) |
* |
⅓ | cup |
cornmeal
|
|
2 | tablespoons |
parsley leaves
fresh, chopped |
|
½ | cup |
celery
sliced |
|
½ | cup |
onions
chopped |
|
½ | teaspoon |
salt
|
|
1 ¼ | cup |
biscuit baking mix (bisquick)
|
* |
1 | cup |
cheddar cheese
american cheese, shredded |
|
⅔ | cups |
milk
|
Directions
Thaw beans by placing in strainer and run hot water over beans. Transfer to crockpot. Add chicken, potatoes, chicken broth, V-8, celery, onion, chili powder, salt, and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high setting and heat until bubbly. Add water at this point if needed.
Combine biscuit mix, cornmeal, ½ cup cheese, and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2½ hours more (don't lift cover). Sprinkle dumplings with remainder of cheese.
Nutrition Facts
Serving Size 259g (9.1 oz)