Add the chicken broth, diced chicken, celery, onions, carrots, cream of chicken soup, ground sage, salt and pepper to a 6 quart crock pot. Stir to combine and cook on low for 7 hours.
Stir the cornstarch slurry into the contents inside the slow cooker.In a medium bowl mix together the baking mix and milk forming sticky batter. Divide the batter into 8 equal portions and gently drop onto the hot mixture.