1 (9 oz.) frozen cut green beans
2 c. cooked chicken, cubed
2 c. diced potatoes
1 (13 3/4 oz.) can chicken broth
1/2 c. sliced celery
1/2 c. chopped onion
1/2 tsp. salt
1 1/4 c. biscuit mix
1/3 c. yellow cornmeal
1 c. shredded sharp American cheese (4 oz.)
2 tbsp. snipped parsley
2/3 c. milk

Thaw beans by placing in strainer; run hot water over beans. Transfer to crockery cooker. Add chicken, potatoes, chicken broth, celery, onion, salt. Cover; cook on low heat setting for 4 hours.

Turn to high heat setting; heat until bubbly. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk; stir just until moistened. Drop dough by tablespoon onto stew. Cover; cook 45 minutes; sprinkle remaining cheese on dumplings.