Step 1

Preheat nonstick ceramic skillet on medium heat and place half of the chicken skin side down. Cover (mostly to minimize fat splattering) and cook until skin is crispy brown, about 4-5 minutes.

Step 2

Turn, cook for another 3-4 minutes and transfer to a large slow cooker skin side up in a layer. Drain fat from skillet and repeat this step with remaining chicken.

Step 3

Pour Thai sweet chili sauce on top, cover and cook on Low for 5-6 hours or on High for 2.5-3 hours.

Step 4

Serve hot garnished with green onions, a side of brown rice/quinoa and a salad of choice. That is it!