CROCK POT CHICKEN & CORNMEAL DUMPLINGS

1 (9 oz.) pkg. frozen cut green beans
2 c. cubed, cooked chicken
2 c. diced potatoes
1 9(13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice
cocktail (1 1/2 c.)
1 tsp. chili powder
6 drops bottled hot pepper sauce
1/3 c. yellow cornmeal
2 tbsp. snipped parsley
1/2 c. sliced celery
1/2 c. chopped onion
1/2 tsp. salt
1 1/4 c. packaged biscuit mix
1 c. sharp shredded American cheese
2/3 c. milk

Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.