Lunch: Chicken Sliders with Sesame Slaw Recipe

Ingredients

1 medium onion, coarsely chopped
3 pounds boneless skinless chicken thighs
1/2 cup ketchup
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons dry sherry or reduced-sodium chicken broth
2 tablespoons minced fresh gingerroot
1/2 teaspoon salt

Instructions

Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low 6-7 hours or until a thermometer reads 170 °.
Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with two forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and Sriracha sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.

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