Thaw frozen green beans by placing them in a strainer and running hot water over them.

Transfer the thawed green beans to a crockpot.

Add the cooked, cubed chicken, diced potatoes, chicken broth, vegetable juice cocktail, sliced celery, chopped onion, chili powder, salt, and hot pepper sauce to the crockpot.

Mix all ingredients together in the crockpot.

Cover the crockpot.

Cook on low heat for 4 hours.

Turn the crockpot to the high setting and heat until the mixture is bubbly.

Add water if needed to adjust the consistency.

In a separate bowl, combine the biscuit mix, cornmeal, half of the shredded cheese, and chopped parsley.

Add milk to the dry ingredients and stir until just moistened.

Drop the dumpling mixture by tablespoons onto the stew in the crockpot.

Cover the crockpot.

Cook for an additional 2 1/2 hours (do not lift the cover during this time).

Sprinkle the dumplings with the remaining shredded cheese.