In a large bowl, combine ground chicken, ground beef, chopped onion, minced garlic, shredded carrot, chopped celery, salt, black pepper, dried thyme, dried parsley, and paprika. Mix well until fully combined.
Heat olive oil in a skillet over medium heat. Add the meat and vegetable mixture and cook for 5-7 minutes, stirring occasionally, until the meat is browned but not fully cooked. Remove from heat.
In a separate medium bowl, whisk together all-purpose flour, baking powder, salt, and black pepper.
Add whole milk and melted butter to the dry ingredients and stir until a soft dough forms. Set aside.
Spray the inside of a 6-quart crockpot with non-stick cooking spray.
Pour the chicken broth into the crockpot.
Add the browned meat and vegetable mixture into the crockpot and stir to combine with the broth.
Using a spoon, drop 12 equal-sized spoonfuls of the dumpling dough on top of the meat mixture in the crockpot. Do not stir after adding dumplings.
Cover the crockpot with the lid and cook on low for 4 to 4 1/2 hours, or until the dumplings are cooked through and fluffy.
Once cooked, gently stir the dumplings into the stew before serving.
Serve hot and enjoy!