Take out your 4-quart slow cooker and begin preparing your dish.
Wash your sweet potatoes, dry with a paper towel, then peel if desired. Cut into 1.5 inch cubes.
Add the sweet potato chunks to the slow cooker.
Add the sliced onion and minced garlic on top of the sweet potatoes.
Sprinkle in the smoked paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Nestle the chicken breasts into the mixture, making sure they're mostly submerged. Pour in the chicken broth, BBQ sauce, and apple cider vinegar.
Cover the slow cooker and cook on low for 6–7 hours (preferred) or high for 3–4 hours, until the chicken shreds easily and the sweet potatoes are tender.
Once cooked, use two forks to shred the chicken directly in the slow cooker.
Stir everything together
Serve immediately if serving for lunch or dinner. If meal prepping, equally divide into 4-5 meal prep containers.
Optionally add coleslaw, shredded cheese and fresh cilantro if desired.