Categories: Sandwiches

Ingredients

• Cooking spray
• 2 lb. chicken breasts
• 1/3 cup apricot preserves
• 1 tbsp. Dijon
• 2 tsp. Worcestershire
• 2 tbsp. plus 1 tsp. minced habanero chiles, divided
• 1 tbsp. apple cider vinegar, divided
• 1/2 tsp. kosher salt, divided
• 1/2 tsp. black pepper, divided
• 2 garlic cloves, minced
• 2 cups corned and very thinly sliced red cabbage
• 1 cup matchstick-cut carrots
• 1/2 cup thinly sliced radishes
• 1/3 cup chopped fresh basil
• 1 tbsp. raw sunflower seeds
• 2 tbsp. lime juice
• 1 tbsp. olive oil
• 1 tbsp. cornstarch
• 1 tbsp. water
• 6 burger buns, lightly toasted

Directions

1. Coat a slow cooker with cooking spray; place chicken in bottom of slow cooker.

2. Combine apricot preserves, mustard, Worcestershire, 2 tbsp. habanero, 2 tsp. vinegar, 1/4 tsp. salt, 1/4 tsp. pepper and garlic in a bowl; stir with a whisk. Pour apricot mixture over chicken in slow cooker. Toss to coat. Cover and cook on LOW 5 hours.

3. Combine cabbage, carrots, radishes, basil and sunflower seeds in a large bowl. Stir together lime juice, oil, remaining 1 tsp. vinegar, remaining 1 tsp. habanero, 1/4 tsp. salt and 1/4 tsp. pepper in a separate smaller bowl. Add to cabbage mixture; toss to combine. Let stand at room temp 15 minutes.

4. Transfer chicken to a cutting board. Shred with 2 forks; place in a large bowl. Skim fat from juices in slow cooker; discard fat. Combine cornstarch and 1 tbsp. water in a small bowl; stir until smooth. Stir cornstarch mixture into juices in slow cooker. Cover and cook on HIGH 5 minutes or until thickened. Add chicken back to slow cooker; toss to combine.

5. Place 5 oz. chicken mixture on each bun. Top with 1/2 cup slaw.

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