Crockpot Creamy Chicken and Dumplings

1. Turn the crockpot to high. Add the butter and allow the butter to melt. Once melted, whisk in the flour and garlic. Let cook for 5-10 minutes. Add the thyme, sage, chicken, onions, carrots, and celery. Pour over the broth and season with salt and black pepper. Cover and cook on low for 3 hours or high for 1 -2 hours.
2. About 1 hour prior to serving, make the dumplings. Stir together the flour, baking powder, sage, and season with pepper. Add the milk. Mix until just combined. 
3. Crank the heat on the crockpot to high. Shred the chicken. Mix in the milk.
4. Drop heaping tablespoons of the dumpling dough into the soup. Cover and cook for 1 -2 more hours until the dumplings are cooked through and puffy. 
5. Divide the soup and dumplings between bowls and serve topped with thyme, flaky salt, and pepper. Enjoy!