Crockpot Chicken and Dumplings

In the bottom of your crockpot, layer the onions, carrots, celery, and garlic. Season the chicken with sea salt and pepper and lay them on top of the vegetables.
Heat a small saucepan over medium heat and add the butter. Once sizzling, whisk in the flour and cook for 2-3 minutes until it is golden in color to create a roux. Add in 2 cups of chicken broth and mix well using a whisk, bringing to a boil. Cook for 4-5 minutes, stirring, then remove from heat and pour over the chicken and vegetables. Add the remaining chicken broth, place the lid on and cook on low for 6 hours.
After 6 hours, turn the crockpot heat onto high. Using forks or kitchen tongs, lightly shred the chicken breasts. (This should be easy since they have cooked so long.) Stir the milk into the crockpot, then recover while you make the dumplings.
In a bowl, combine the flour, baking powder, sugar, sea salt and pepper. Crumble in the butter with your fingers and rub into the flour until a coarse crumbs forms. Add in the milk, stirring just until a sticky dough forms. Use a tablespoon measured add small scoops of the dough into the crockpot, starting by placing them around the outside first, then the inside.
Cover and cook for another 1-1.5 hours, until dumplings are cooked but soft and not longer raw in the middle. Enjoy!