Chicken Sliders with Sesame Slaw Recipe

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.