Start by peeling and dicing your sweet potatoes into uniform 1-inch cubes, and place them along with finely chopped yellow onion in the slow cooker.

Take your boneless, skinless chicken breasts and rub them generously with salt, pepper, and smoked paprika. Position the seasoned chicken on top of the sweet potatoes and onion.

In a separate bowl, whisk together low-sodium chicken broth, coconut aminos, apple cider vinegar, minced garlic, dried thyme, and onion powder. Drench the chicken and vegetables with this sauce.

Gently pour the sauce mixture over the chicken and vegetables in the slow cooker, ensuring it seeps into the layers.

Cover the slow cooker tightly and set to cook on LOW for 6-7 hours or HIGH for 3-4 hours.

Once the cooking time is up, remove the chicken and shred it with two forks. Return the shredded chicken back into the crockpot.

To thicken the sauce, mix cornstarch with cold water to create a slurry, then stir this into the crockpot and cook on HIGH for an additional 15-20 minutes.

Once thickened, stir to combine all ingredients and serve warm in bowls.