Set the slow cooker to low and add the chicken breasts.

Combine the chicken broth, chopped onion, celery, carrots, butter, cream of chicken soup, dried thyme, salt, and black pepper.
Turn heat to low and simmer, covered, for 6 to 8 hours, or until chicken is done and veggies are soft.
Take the chicken out of the pan and use two forks to shred it. Bring the chicken back to the slow cooker after shredding.
Finally, whisk in the whole milk and the frozen peas.
To make the dough, mix together the flour, baking soda, salt, milk, and melted butter in a bowl. Blend until barely blended.
Toss the chicken and dumplings in the slow cooker with spoonfuls of the dumpling mixture.
Once the dumplings have begun to cook, cover and continue cooking on high for 30–40 minutes more.
Enjoy the comforting deliciousness while it’s hot!
Total time required for cooking: 6-8 hours plus 30-40 minutes.
There are 380 calories in 6 servings.