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Place the halved baby potatoes in the slow cooker.
Pour in the chicken broth.
Drizzle the olive oil over the potatoes and scatter the sliced butter on top.
Sprinkle with the garlic powder, salt, and black pepper.
Gently stir until the potatoes are evenly coated.
Cover and cook on LOW for 5–6 hours or on HIGH for 2 ½–3 hours, until the potatoes are tender.
Stir once more before serving and spoon the buttery cooking juices over the potatoes.