Slow-Cooker Greens and Dumplings

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1 1/2 pounds collard greens, chopped

1 1/2 pounds kale, chopped 

1 pound thick-cut pancetta, diced 

3 cups chicken stock 

One 15.5-ounce can cannellini beans, drained and rinsed 

2 tablespoons apple cider vinegar 

1 tablespoon brown sugar 

A few shakes hot sauce, such as Tabasco 

1/2 teaspoon kosher salt 

Freshly ground black pepper 

2 cloves garlic, minced 

2 large shallots, finely chopped 

One 11-ounce can French bread dough, sliced into 1/2-inch pieces