Wash, peel and cut the sweet potatoes into quarters than place them in a single layer in the bottom of a 7 quart slow cooker or use the Crock Pot Casserole slow cooker like I have.
Season the sweet potatoes with salt and pepper.
Place the boneless chicken thighs on top of the sweet potatoes in a single layer and salt and pepper them.
In a small bowl or a spouted measuring cup mix the orange marmalade, chicken broth and minced garlic. Mix well and pour over the top of the sweet potatoes and chicken in the crock pot.
Cover the slow cooker and cook on high for 3-4 hours or low for 5-6 hours. Cooking time will vary. Chicken is done when the internal temperature of the thickest piece has reached 165 Fahrenheit on a meat thermometer.
When the chicken thighs are done cooking transfer the chicken and sweet potatoes from the slower to a serving platter.
Carefully using kitchen mitts lift the hot slow cooker crock from the base and pour the pan drippings into a medium sauce pan and heat to boiling. Mix the cornstarch with the water and pour into the saucepan. Whisk and return to a boil whisking until thickened. Remove the sauce pan from the heat and pour the glaze over the chicken and sweet potatoes before serving.
Serve chicken and sweet potatoes over a bed of cooked white rice or cooked quinoa.