1. Prepare the roux: Set your crockpot to the high heat setting. Add the butter to the insert and allow it to melt completely (about 5 minutes). Whisk in the ¼ cup gluten-free flour blend and minced garlic directly in the crockpot. Cook for 5 to 10 minutes, stirring occasionally, until fragrant and light golden.

2. Build the soup base: Stir the fresh thyme and chopped sage into the roux. Place the chicken breasts directly into the herb-infused mixture. Add the diced onion, sliced carrots, and chopped celery around and over the chicken. Pour in the gluten-free chicken broth, then season with salt and black pepper. Stir gently.

3. Slow cook the chicken: Cover and cook on low for 3 hours or on high for 1 to 2 hours, until the chicken reaches 165°F and is tender enough to shred easily.

4. Make the dumpling dough: About an hour before serving, combine the 2 cups gluten-free flour blend, gluten-free baking powder, 1 tsp sage, and ½ tsp pepper in a medium bowl. Pour in the ¾ cup milk and stir until just combined. A few lumps are perfectly fine. Set aside.

5. Shred and enrich: Once the chicken is cooked, use two forks to shred it directly in the crockpot into bite-sized pieces. Stir in the 2 cups of whole milk to create the creamy soup base.

6. Cook the dumplings: Ensure the crockpot is set to high. Drop heaping tablespoons of the dumpling dough evenly across the surface of the soup, leaving room for expansion. Cover and cook for 1 to 2 hours without lifting the lid, until the dumplings are puffy and a toothpick inserted in the center comes out clean.

7. Serve: Ladle the finished soup and dumplings into bowls. Garnish with fresh thyme leaves, flaky salt, and black pepper to taste. Serve immediately while hot.