Begin by placing your chosen chicken in the bottom of the crockpot. Add chopped onions, minced garlic, diced carrots, and sliced celery over the chicken. Pour in chicken broth until the ingredients are just submerged, then season generously with salt and pepper. Set your crockpot to low for 6-7 hours or high for 3-4 hours and cover it, letting the magic begin.

After the cooking time, carefully lift the crockpot lid. Ensure your chicken is tender and easily shreddable. Check that the chicken's internal temperature reaches 165°F. If it’s perfectly cooked, turn off the crockpot and lift the chicken out onto a plate, allowing it to cool slightly.

Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the crockpot, mixing it gently with the flavorful broth and vegetables.

In a mixing bowl, combine the flour, baking powder, and a pinch of salt. Gradually stir in milk until a thick batter forms. Set it aside.

Without lifting the lid, drop spoonfuls of the dumpling batter into the bubbling broth. Cover the crockpot and let the dumplings steam on low for 30-45 minutes until cooked through.