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Slow Cooker Chicken with Fig Jam and Goat Cheese

Tender chicken slow-cooked with sweet fig jam and finished with a creamy goat cheese sauce for an easy, elegant dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup fig jam or preserves
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken broth or white wine
  • 1 small red onion sliced into rings
  • 2 cloves garlic minced
  • 1 tsp dried rosemary or thyme
  • salt and freshly ground black pepper to taste
  • 4 oz soft goat cheese crumbled
  • fresh chives or parsley for garnish

Equipment

  • Slow cooker
  • small mixing bowl
  • whisk
  • Medium saucepan (optional)

Method
 

  1. Scatter the sliced red onion rings and minced garlic across the bottom of your slow cooker to create an aromatic base.
  2. Pat the chicken dry with paper towels and season both sides generously with salt, pepper, and dried rosemary or thyme.
  3. In a small bowl, whisk together the fig jam, balsamic vinegar, and chicken broth until smooth and well combined.
  4. Place the seasoned chicken pieces on top of the onions in the slow cooker, then pour the fig mixture evenly over the chicken.
  5. Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken reaches 165°F internally and is tender.
  6. Transfer the chicken and onions to a serving platter and tent with foil. If the sauce seems thin, pour it into a saucepan and simmer for 3-5 minutes to reduce.
  7. Remove the sauce from heat and whisk in the crumbled goat cheese until it melts completely and becomes smooth and creamy.
  8. Pour the goat cheese and fig sauce over the chicken, garnish with fresh chives or parsley, and serve immediately.

Notes

Storage: Store chicken and sauce together in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Substitutions: Use apricot preserves instead of fig jam, or swap goat cheese for cream cheese for a milder flavor. Thighs stay moister during long cooking but breasts work well too. Make-Ahead: Prep all ingredients the night before and refrigerate separately, then assemble in the slow cooker in the morning. Serving: Pairs beautifully with creamy polenta, mashed potatoes, quinoa pilaf, or crusty bread to soak up the sauce.