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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.

This Story Originally Appeared On cookinglight.com

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

Recipe Summary

total:
5 hrs 20 mins
active:
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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