Slow Cooker Habanero-Apricot Chicken Sandwiches

Step 1: Coat a 5 to 6 quart slow cooker with cooking spray. Place the chicken thighs in the bottom of the slow cooker.

Step 2: Combine the 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 the apricot mixture over the chicken thighs in the slow cooker. Toss to coat. Cover and cook on low for 5 hours.

Step 3: Combine the cabbage, carrots, radishes, basil, and sunflower seeds in a large bowl. Stir together the lime juice, oil, remaining 1 teaspoon vinegar, remaining 1 teaspoon habanero pepper, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl. Add to the cabbage mixture. Toss to combine. Let stand at room temperature for 15 minutes.

Step 4: Transfer the chicken to a cutting board. Shred with 2 forks. Place in a large bowl. Skim the fat from the juices in the slow cooker. Discard the fat.

Step 5: Combine the cornstarch and 1 tablespoon water in a small bowl. Stir until smooth. Stir the cornstarch mixture into the juices left in the slow cooker. Cover and cook on high until thickened. Add the chicken back to the slow cooker and toss to combine.

Step 6: Place 5 ounces chicken mixture on each bun. Top each with 1/2 cup slaw. Enjoy your sandwich!