serves ~4 as written
1 onion, chopped3 garlic cloves, chopped or pressed
1 tsp. dried thyme3 Tbsp. maple syrup (we used sugar-free, I recommend ~1/4 c.)
2 Tbsp. Dijon mustard (I recommend 3 Tbsp.)2 sweet potatoes, peeled and cubed
1 cup chicken broth (we used vegetable stock, I recommend using 1/2 as much)2 bay leaves
1. Use a 4-quart slow cooker. Put the chicken into the stoneware and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard. Place the sweet potatoes on top of the chicken. Pour in the broth and add the bay leaves.
2. Cover and cook on low for 5 to 7 hours, or on high for 3 to 5 hours. The chicken is done when it is cooked through and the vegetables reached the desired tenderness.
We served this over rice with a side of parmesan-roasted asparagus, and it made for a good meal. I was a little disappointed with the flavors - we didn't think the maple or dijon was strong enough. Next time I will try adding a little more of those ingredients, and cutting back on the stock some (maybe by half, since the result was very liquidy).