Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
2 lbs. Georges Farmers Market boneless, skinless Chicken Thighs
1/3 Cup Apricot Preserves
1 Tbsp Dijon Mustard
2 tsp. Worcestershire sauce
2 Tbsp. plus 1 tsp. Minced Habanero Chiles (seeded), divided
1 Tbsp. Apple Cider Vinegar, divided
1/2 tsp. Kosher Salt, divided
1/2 tsp. Black Pepper, divided
2 Fresh Garlic Cloves, minced
2 Cups Red Cabbage, cored & very thinly sliced
1 Cup Carrots, matchstick-cut
1/2 Cup Radishes, thinly sliced
1/3 Cup Fresh Basil, chopped
1 Tbsp. Sunflower Seeds, raw
2 Tbsp. Lime Juice
1 Tbsp. Olive Oil
1 Tbsp. Cornstarch
1 Tbsp. Water
6 Whole-Wheat Hamburger Buns, lightly toasted
1.Coat a 5- to 6-quart slow cooker with cooking spray; place chicken in bottom of slow cooker.
2.In a Medium bowl combine: apricot preserves, mustard, Worcestershire sauce, 2 tablespoons habanero chile, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; stir with a whisk. Pour apricot mixture over chicken in slow cooker. Toss to coat. Cover and cook on LOW 5 hours.
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.
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.
5.Place 5 ounces chicken mixture on each bun. Top each with 1/2 cup slaw.