CrockPot Chicken & Cornmeal Dumplings

2 cups diced potatoes 
1 9 (13 3/4 oz.) can chicken broth 
1 (12 oz.) can vegetable juice cocktail (1 1/2 c.) 
1/2 cup sliced celery 
1/2 cup chopped onion 
1/2 tsp. salt 
1 tsp. chili powder 
6 drops bottled hot pepper sauce 
2 cups cubed, cooked chicken 
1 (10 oz.) pkg. frozen cut green beans, thawed 
1 1/4 cups packaged biscuit mix 
1/3 cup yellow cornmeal 
2 tbsp. finely chopped parsley 
1 cup shredded Cheddar or American cheese 
2/3 cup milk 

Combine potatoes, chicken broth, vegetable juice, celery,
onion, chili powder, salt and hot pepper sauce in the
crockpot. Cover. Cook on low for 4 hours. Turn to high
heat and heat until bubbly; add thawed green beans and
cubed chicken. In a mixing bowl, 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 the rest of the cheese.