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