Print Recipe

Chicken and Cornmeal Dumplings

RG

Ingredients

  • 1 (9 ounce) package frozen cut green beans, thawed
  • 2 cups cooked chicken, cubed
  • 2 cups potatoes, diced
  • 1 (13 3/4 ounce) can chicken broth
  • 1 (12 ounce) can vegetable juice cocktail (V8)
  • 1 teaspoon chili powder
  • 6 drops hot pepper sauce
  • 1/3 cup yellow cornmeal
  • 2 tablespoons parsley, snipped
  • 1/2 cup celery; chopped
  • 1/2 cup onion, chopped
  • 1/2 teaspoon salt
  • 1 1/4 cups biscuit baking mix
  • 1 cup sharp American cheese, shredded, divided
  • 2/3 cup milk

Instructions

  1. Put green beans in slow cooker.
  2. Mix together chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, and add to slow cooker. Cover.
  3. Cook on LOW for 4 hours.
  4. Turn to HIGH and heat until bubbly.
  5. Add water at this point if needed.
  6. Combine biscuit baking mix, cornmeal, 1/2 cup cheese and parsley.
  7. Add milk and stir until just moistened.
  8. Drop by tablespoons onto stew; cover.
  9. Cook for 2 1/2 hours more (don't lift cover).
  10. Sprinkle dumplings with remaining cheese.



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