Step 1

Use kitchen shears to cut off and remove the big pieces of skin from the chicken (it helps reduce the amount of fat rendered into the sauce). No need to do a perfect job here.

Step 2

Place chicken in the bottom of the slow cooker. Layer sweet potato wedges on top.

Step 3

Whisk together the chicken broth, syrup, soy sauce, sriracha, and salt. Pour over top of the sweet potatoes and chicken. Cook on low for 5 to 6 hours, or high for 3 to 4 hours, until the chicken is tender and almost falling off the bone.

Step 4

Preheat the oven broiler to high. Remove and run the cooking liquid (from the bottom of the slow cooker) through a fine-mesh strainer, you should have about 2 cups. Skim the fat off the top and discard, if desired.

Step 5

Heat the butter or olive oil in a small pot or saucepan over medium heat. Whisk in the flour and cook while stirring to help break up any clumps until it browns, but does not burn, 2 to 3 minutes. Whisk in the cooking liquid and lightly boil over medium-low heat, while stirring occasionally, until it reduces by half into a glaze, 5 to 10 minutes.

Step 6

Meanwhile, line a baking sheet with foil and use a slotted spoon or spatula to carefully transfer the chicken and sweet potatoes in one layer (without letting the pieces break apart).

Step 7

Pour/brush the thickened cooking liquid on top of the chicken and potatoes and place under the broiler until bubbly and dark brown, 6 to 8 minutes, and serve immediately.