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Habaneros contain more capsaicin (the compound that contributes spicy heat) than jalapeños, but removing the seeds and membranes lessens that heat considerably.

Jamie Vespa
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
20 mins
total:
5 hrs 20 mins
Yield:
Serves 6 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 5- to 6-quart slow cooker with cooking spray; place chicken in bottom of slow cooker.

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  • 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.

Nutrition Facts

385 calories; fat 11.5g; saturated fat 3.1g; mono fat 5.2g; poly fat 2.2g; protein 38g; carbohydrates 41g; fiber 7g; cholesterol 120mg; iron 2mg; sodium 624mg; calcium 355mg; sugars 12g; added sugar 6g.
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