In a large skillet, heat olive oil over medium heat.
Add chopped onion, minced garlic, shredded carrots, and chopped celery to the skillet. Sauté for 5 minutes until vegetables are softened.
Add ground chicken and ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 7 minutes.
Season the meat and vegetable mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, dried thyme, dried parsley, and paprika. Stir well to combine and remove from heat.
In a large bowl, whisk together all-purpose flour, baking powder, and 1 teaspoon salt.
In a separate bowl, beat together whole milk and eggs.
Pour the milk and egg mixture into the flour mixture and stir until just combined to form the dumpling dough. Do not overmix.
Pour the chicken broth into the crockpot.
Add the cooked meat and vegetable mixture into the crockpot and stir to combine with the broth.
Drop spoonfuls (about 1 tablespoon each) of the dumpling dough onto the surface of the broth and meat mixture in the crockpot, spacing them evenly.
Cover the crockpot and cook on low for 4 to 4 1/2 hours until the dumplings are cooked through and fluffy.
Once cooked, serve hot and enjoy.