In your slow cooker, place the boneless, skinless chicken breasts at the bottom. Add the diced onion, sliced carrots, chopped celery, and minced garlic over the chicken.

Pour in the chicken broth and cream of chicken soup over the chicken and vegetables. Stir gently to combine.

Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours.

Lift the chicken out of the crockpot, shred it into bite-sized pieces, and return it back into the slow cooker.

Incorporate the frozen peas and heavy cream into the crockpot, mixing well to combine.

In a separate bowl, combine the all-purpose flour, baking powder, and salt. Stir in the milk and melted butter until just combined.

Drop spoonfuls of the dumpling batter over the hot mixture in the crockpot. Cover and cook on high for 30-40 minutes.