Peel and cut the sweet potatoes into large pieces, I cut mine into 1 inch pieces. Cut the onion the same way and separate the pieces so they aren't stuck together. Spray a 6-quart slow cooker with non-stick spray, add the sweet potato and onion pieces to the slow cooker in an even layer.
Place a large skillet on the stove-top over medium high heat. Add enough oil to cover the bottom of the pan. Add the chicken skin down first, and cook until it browns, flip the chicken and brown the other side too.
Remove the chicken with tongs and add on top of the sweet potatoes and onions in the slow cooker. Sprinkle the salt, pepper and thyme over the chicken and veggies.
Cover and cook on HIGH for 4 hours.
When the cooking time is up, drizzle over the maple syrup over the chicken and sweet potatoes.
Video
Notes
You can use bone in chicken breasts in this recipe. If you use boneless chicken breasts, but you will need to add a cup of chicken broth.
Want to add more vegetables? Green beans hold up very well in long cooking recipes such as this. You can also do half gold potatoes and half sweet potatoes.
To store: Store the chicken in an airtight container. Place in the fridge for up to three days or freeze for up to three months.
To reheat: Place the chicken and sweet potatoes in the microwave and heat for 30 second increments. Do not overheat or the chicken may become dry.