Peel and dice sweet potatoes into 1-inch cubes, chop onion, carrots, celery, and mince garlic for a colorful, aromatic base that soaks up all the savory flavors.

Place chicken, sweet potatoes, carrots, onion, and celery in the crockpot. Arrange evenly to ensure balanced cooking.

Pour in chicken broth and diced tomatoes. Sprinkle smoked paprika, cumin, salt, and pepper, then tuck in fresh thyme sprigs.

Cover and set the crockpot on low for 4–5 hours until chicken is fork-tender and sweet potatoes are velvety soft.

Transfer chicken to a plate, shred with two forks, and return shredded meat to the stew.

Gently mix everything into the rich broth until evenly coated and hot before serving.

Ladle into bowls and garnish with fresh parsley or a rosemary sprig. Enjoy!