INGREADIENT

• 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
• 1/4 cup mayonnaise
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha chili sauce
• 3 cups coleslaw mix
• 1/3 cup dried cherries or cranberries
• 2 tablespoons minced fresh cilantro
• 20 slider buns or dinner rolls, split

Direction

1. 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 for 6-7 hours or until a thermometer reads 170°.
2. Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili 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.