Season the chicken breasts on both sides with the salt, pepper, and garlic powder.
Add the oil to a large Dutch oven and brown the chicken very well on both sides on medium/high heat, working in batches, if needed.
Remove the chicken from the pan and set aside.
Add the sliced onion to the pan and cook, stirring occasionally for 3-4 minutes.
Reduce the heat to medium and add 1 cup of the apple cider to the pan with the onion, making sure to scrape up all the browned bits from the bottom of the pan (deglazing).
Add the browned chicken back to the pan. Cover and place in a preheated 300-degree oven for 2 hours.
After 2 hours, remove the pan from the oven and add in the prepared sweet potatoes. Return the pan to the oven for an additional 70-90 minutes, or until the potatoes are fork tender.
Remove the pan from the oven and add in the gingersnaps. Return the pan to the oven for an additional 20 minutes.
To serve, spoon the sauce, potatoes and softened gingersnaps over the chicken breasts.
Tools and equipment;
Dutch oven, tongs, potato peeler, chef's knife, cutting board, measuring cups and measuring spoons, wooden spoon.