Sear the Chicken:

Begin by heating 1 tablespoon of oil in a large Dutch oven over medium-high heat. Pat the chicken breasts dry using a paper towel and season generously with salt and pepper. Once the oil is hot and shimmering, place the chicken skin-side down in the pot, cooking undisturbed for 5 to 7 minutes, or until the skin is deeply golden brown. Transfer the chicken to a plate and set aside.

Cook the Vegetables:

Reduce the heat to medium and add the diced onion and carrots to the pot. Sauté, stirring frequently, until the vegetables are softened, about 4 to 5 minutes. Scrape up any browned bits from the bottom of the pot to incorporate the flavors. Add the remaining tablespoon of oil, followed by the flour, stirring until it is fully combined and fragrant, about 2 minutes.

Add the Remaining Ingredients:

Mix the chicken base with 1 cup of hot water and pour it into the pot, making sure to scrape the bottom to loosen any remaining bits. Return the chicken to the pot, along with any accumulated juices, and add the remaining 5 cups of water. Add the thyme, if using, and bring the mixture to a simmer over medium-high heat. Once simmering, add the sweet potatoes.

Simmer and Finish:

Reduce the heat to low, cover the pot with a lid, and simmer gently for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. Once cooked, remove the pot from the heat and transfer the chicken to a cutting board. Let the chicken rest for 10 minutes before discarding the skin. Shred the chicken and remove the thyme stems, if used. Return the shredded chicken to the pot, taste, and adjust seasoning with salt and pepper as needed. Serve and enjoy.