Remove the chicken thighs from the packaging and pat them dry with a paper towel.
Sprinkle the chicken thighs with salt, pepper, and garlic powder. Pat the spices into the chicken thighs.
Place the chicken thighs into the slow cooker.
Tie the fresh rosemary and fresh thyme into an herb bundle with bakers twine and add it to the slow cooker.
Add the onion, garlic, broth, bay leaves, cloves, carrots, and mushrooms to the slow cooker.
Cook on high for 3 hours, stirring occasionally.
Prepare the dumpling batter. Begin prepping the dumpling batter at about 2 ½ hours through the cook time.
Add the flour, salt and baking powder to a large mixing bowl and whisk to combine.
Crack two eggs into the bowl, whisk the eggs, and then mix the eggs with the flour mixture.
Finally, add the water to the bowl and mix. The batter should be sticky. Set aside.
After 3 hours, remove the chicken thighs from the slow cooker, shred, and set aside.
Also remove 2 cups of the cooking broth from the slow cooker and add ½ cup of flour to the hot broth. Whisk the two ingredients together. It will thicken quickly.
Add the thick flour and broth mixture back into the slow cooker and whisk. This will thicken the soup.
Next, Add the shredded chicken back into the slow cooker along with 1 teaspoon of salt, english peas, and heavy cream.
Using a teaspoon scoop, begin scooping the dumpling batter with the teaspoon scoop. Add a heaping scoop of the dumpling batter into the slow cooker. Repeat until all the batter has been added to the slow cooker.
Cover the slow cooker and cook the dumplings with the other ingredients for an additional 1 hour or until the dumplings begin to float to the top of the slow cooker.
Uncover the slow cooker and make sure the soup is thick and creamy.
Remove the herb bundle from the slow cooker, stir, and serve.