Habanero-Apricot Chicken Sandwiches

Habanero-Apricot Chicken Sandwiches
Adapted from cookinglight.com
Habanero-Apricot Chicken Sandwiches

PREP TIME

20

minutes

TOTAL TIME

320

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

320

minutes

SERVINGS

6

servings

Adapted from cookinglight.com

Ingredients

  • Cooking spray

  • 2

    pounds boneless, skinless chicken thighs

  • 1/3

    cup apricot preserves

  • 1

    tablespoon Dijon mustard

  • 2

    teaspoons reduced-sodium Worcestershire sauce

  • 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

Directions

Coat a 5- to 6-quart slow cooker with cooking spray; place chicken in bottom of slow cooker. Step 2 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. Step 3 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. Step 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 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.

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