In a small bowl, stir together broth,
vinegar, orange zest and 1/4 tsp each salt
and pepper; set aside. Coarsely chop figs.
Heat oil in a large nonstick skillet over
medium-high heat. Add chicken to skillet and cook 5 minutes per side or until browned. Remove chicken to slow cooker and add onion to skillet. Sprinkle with 1/4 tsp each salt and pepper and cook, stirring often, for 2 minutes. Stir in flour and cook for 1 minute. Pour in broth mixture and bring to a boil. Pour skillet contents into slow cooker and add figs.
Cover and cook on LOW for 5 hours.
Meanwhile, prepare polenta following
package directions. Sprinkle remaining
1/4 tsp salt into chicken mixture. Serve
polenta with chicken and fig mixture;
divide blue cheese among servings.