Name: Slow Cooker Fig Jam & Goat Cheese Chicken
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 4 large boneless, skinless chicken breasts (about 2 to 2½ lb / 900 g–1.1 kg); 1 tsp fine sea salt; ½ tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme (or 2 fresh thyme leaves, chopped); 1 tsp dried rosemary, crushed (or 2 fresh rosemary, finely chopped); 1 tbsp olive oil; ⅓ cup chicken broth (or dry white wine); ¾ cup fig jam (or fig preserves); 2 tbsp balsamic vinegar; 1 tbsp Dijon mustard; 2 cloves garlic, minced; 4 oz (115 g) goat cheese, softened (log or crumbled); 2 tbsp honey (optional); 2 tbsp fresh lemon juice (about ½ lemon); 2 tbsp fresh parsley, finely chopped (for garnish); 2–3 fresh figs, sliced (optional, for garnish); Freshly ground black pepper, to finish

Description

A delightful dish combining savory chicken with sweet fig jam and creamy goat cheese, perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

4 large boneless, skinless chicken breasts (about 2 to 2½ lb / 900 g–1.1 kg)
1 tsp fine sea salt
½ tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme (or 2 fresh thyme leaves, chopped)
1 tsp dried rosemary, crushed (or 2 fresh rosemary, finely chopped)
1 tbsp olive oil
⅓ cup chicken broth (or dry white wine)
¾ cup fig jam (or fig preserves)
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
4 oz (115 g) goat cheese, softened (log or crumbled)
2 tbsp honey (optional)
2 tbsp fresh lemon juice (about ½ lemon)
2 tbsp fresh parsley, finely chopped (for garnish)
2–3 fresh figs, sliced (optional, for garnish)
Freshly ground black pepper, to finish

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Instructions

Pat the chicken breasts dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, onion powder, thyme, and rosemary. Sprinkle this seasoning blend evenly over both sides of the chicken breasts and gently press it in.
Heat the olive oil in a large skillet over medium-high heat. When hot, add the seasoned chicken breasts in a single layer and sear for 2–3 minutes per side until lightly golden. Transfer the browned chicken to the slow cooker.
In a medium bowl, whisk together the chicken broth, fig jam, balsamic vinegar, Dijon mustard, and minced garlic. Taste and adjust sweetness with honey if desired.
Pour the fig-balsamic mixture over the chicken in the slow cooker. Cover with the lid.
Cook on LOW for 3½–4½ hours or on HIGH for 2–2½ hours until the chicken reaches an internal temperature of 165°F (74°C).
About 15 minutes before serving, place the goat cheese in a bowl, add lemon juice and a pinch of black pepper, and stir until smooth.
When the chicken is done, carefully remove it, tent with foil to keep warm, and stir the sauce in the slow cooker. Optional: reduce the sauce on the stovetop or thicken with cornstarch.
Assemble the dish by placing chicken on a serving plate, spooning sauce over it, and topping with goat cheese.
Garnish with fresh parsley and fig slices if using. Serve immediately with sides like garlic mashed potatoes, creamy polenta, or wild rice.

Notes

For best flavor, marinate the chicken in the seasoning for a few hours or overnight. Feel free to substitute goat cheese with feta or cream cheese.

Nutrition

Serving Size: 1 serving
Calories: 405
Sugar: 20g
Sodium: 600mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 35g
Cholesterol: 85mg