Description
A beautifully balanced sweet and savory chicken dish made effortlessly in the slow cooker, perfect for both busy weeknights and elegant dinners.
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds / 900 g)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon olive oil (15 ml)
¾ cup fig jam (240 g)
2 tablespoons balsamic vinegar (30 ml)
½ cup low-sodium chicken broth (120 ml)
4 ounces goat cheese (115 g), crumbled
1 tablespoon fresh thyme leaves (optional)
2 tablespoons chopped fresh parsley (optional)
Instructions
Pat the chicken breasts dry and season with salt, pepper, garlic powder, thyme, and rosemary.
Heat olive oil in a skillet over medium-high heat and sear chicken for 2–3 minutes per side (optional).
Place chicken in the slow cooker.
In a bowl, whisk together fig jam, balsamic vinegar, and chicken broth. Pour over chicken.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until internal temperature reaches 165°F (74°C).
Sprinkle goat cheese over the chicken during the last 10–15 minutes of cooking. Cover and allow to soften.
Garnish with fresh thyme and parsley before serving.
Notes
For a thicker sauce, simmer the cooking liquid in a saucepan until reduced. Chicken thighs can be substituted for breasts. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low) or 2–3 hours (high)