Place the chicken breasts at the bottom of the slow cooker. Add the diced carrots, celery, onion, and minced garlic over the chicken. Pour in the chicken broth and sprinkle with thyme, rosemary, and black pepper. Stir slightly to distribute the herbs. Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 3 hours until the chicken is tender.

Once the chicken is cooked through, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it back into the broth and vegetables.

Take 1/2 cup of the blended cottage cheese and stir it directly into the slow cooker liquid. This immediately creates a creamy, rich broth without adding heavy cream. Ensure the slow cooker is set to HIGH at this point to prepare for the dumplings.

In a medium bowl, whisk together the flour, baking powder, and salt. Add the remaining 1/2 cup of blended cottage cheese to the dry ingredients. Stir until a soft dough forms. If the dough is too dry, add a tablespoon of chicken broth or water until it holds together.

Using a spoon or small cookie scoop, drop rounded tablespoons of the dough directly onto the surface of the simmering liquid in the slow cooker. Space them out slightly. Cover and cook on HIGH for 30 to 45 minutes. Do not lift the lid during this time, as the steam is what cooks the dumplings and makes them fluffy.

Once the dumplings are firm and cooked through, ladle the chicken, vegetables, and creamy broth into deep bowls. Place one or two dumplings on top of each serving. Garnish with fresh chopped parsley and an extra crack of black pepper if desired. Serve immediately while hot.