Slow Cooker Habanero-Apricot Chicken Sandwiches

2  lb.		boneless, skinless chicken thighs
1/3  cup		apricot preserves
1  tablespoon		Dijon mustard
2  teaspoons		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,s minced
2  cups		very thinly sliced cored red cabbage
1		cu matchstick cut carrot
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 (you may also use slider buns for a smaller sandwich)

Tip: For nutritional information on all the ingredients in Slow Cooker Habanero-Apricot Chicken Sandwiches just click on each ingredient name. Then adjust the serving size for any Slow Cooker Habanero-Apricot Chicken Sandwiches ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Step 1 Coat a 5-6 quart slow cooker with cooking spray; place chicken is bottom of slow cooker.

Step 2 Combine apricot preserves, mustard, Worcestershire sauce, 2 TBS habanero chile, 2 tsp vinegar, 1/4 tsp salt, 1/4 tsp 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 tsp vinegar, remaining 1 tsp habanero, remaining 1/4 tsp salt, and remaining 1/4 twp black pepper in a separate 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 TBS 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.

Step 5 Place 5 oz chicken mixture on each bun. Top each with 1/2 c slaw.