2 tablespoons plus 1 tsp. minced habanero chiles (seeds and membranes removed), divided
1 tablespoon apple cider vinegar, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 garlic cloves, minced
2 cups very thinly sliced cored red cabbage
1 cup matchstick-cut carrots
1/2 cup thinly sliced radishes
1/3 cup chopped fresh basil
1 tablespoon raw sunflower seeds
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon water
6 whole-wheat hamburger buns, lightly toasted
Est. added sugars 6g
How to Make It
Coat a 5- to 6-quart slow cooker with cooking spray; place chicken in bottom of slow cooker.
Combine apricot preserves, mustard, Worcestershire sauce, 2 tablespoons habanero chile, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon black 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.
Combine cabbage, carrots, radishes, basil, and sunflower seeds in a large bowl. 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 cabbage mixture; toss to combine. Let stand at room temperature 15 minutes.
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 tablespoon 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.
Place 5 ounces chicken mixture on each bun. Top each with 1/2 cup slaw.