Add the carrots, celery, onion, garlic, seasonings, and unsalted butter to a 6 quart crockpot and cook on high for one hour, stirring occasionally.

In a skillet, add the olive oil and chicken breast and cook until done. Add the cooked chicken to the crockpot.

After cooking everything in the crockpot for about an hour, add your chicken broth and let cook on low for 4-6 hours.

Add the all purpose flour, baking soda, baking powder, and salt to am mixing bowl and whisk to combine.

Slowly pour in the whole milk, whisking to combine.

Add the cold cubes of butter and work together gently with your hands. **Pro tip: Coat your fingers in flour or non-stick spray to avoid the dough getting stuck to your fingers**

Coat work surface with flour and transfer the dumpling dough to that surface.

Work dough together until well combined. It should be moist, but not sticky. If your dough is too sticky, lightly dust with flour until it comes together. *Be careful to not overwork your dough, it may become too chewy!*

Flatten the dough into a disk and cut into small pieces with a pizza cutter or knife.

Coat your dumplings in a bit more flour and add to the broth. Cook on high for another hour and enjoy!