Habanero Apricot Chicken Sandwiches

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Coat slow cooker with cooking spray. Place chicken in the bottom of the slow cooker

Step 2

Combine apricot preserves, mustard, Worcestershire sauce, 2 tablespoons habaneros, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper and garlic in a bowl. stir and pour over chicken. Toss to coat

Step 3

Cover and cook on low for 5 hours

Step 4

Combine cabbage, carrots, radishes, basil, sunflower seeds in a large bowl

Step 5

Stir together lime juice, oil, remaining 1 teaspoon vinegar, remaining 1 teaspoon habanero, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper in a separate smaller Bowl. Add to the Cabbage mixture and toss to combine. Let stand at room temperature for 15 minutes

Step 6

Shred chicken and place in a large bowl

Step 7

Skim fat from Juices in the slow cooker and discard

Step 8

Combine cornstarch and 1 tablespoon water in a small bowl and stir until smooth. Stir cornstarch into juices in slow cooker

Step 9

Cover and cook on high for 5 minutes until thickened. Add chicken back and toss to combine

Step 10

Divide chicken among hamburger buns and top with slaw