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Pour chicken broth in a large pot and bring to a boil. Add the chicken to the boiling broth. Turn the heat to medium and cook for 10 minutes or until internal temperature reaches 165 degrees F. Note: If you are cooking large chicken breasts, the cooking time might be longer.
Place the cooked chicken in a food processor and pulse until shredded. Be sure not to over chop. You can also use an electric mixer to shred the chicken.
In a large bowl, stir the mayonnaise, garlic powder, celery seed, salt, and pepper. Stir in the diced celery, cranberries, and slivered almonds.
Mix in the shredded chicken. Serve or cover and refrigerate until ready to eat.