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Place the chicken in the bottom of a 6-quart slow cooker in a single layer. Add the carrots, celery, onion, garlic, thyme, rosemary, onion powder, salt, and pepper. Pour the chicken broth over everything.
Cover and cook on Low for 4 hours or on High for 2 hours, until the chicken reaches 165°F (74°C) on an instant-read thermometer and the carrots are tender when pierced with a fork.
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