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Recipe Summary

prep:
20 mins
cook:
13 mins
slow-cook:
5 hrs (low) or 2 hours (high)
Servings:
6
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Ingredients

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Directions

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  • In a small bowl, stir together broth, vinegar, orange zest and 1/4 teaspoon each salt and pepper; set aside. Coarsely chop figs.

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  • 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 teaspoon each salt and pepper and cook, stirring often, for 2 minutes. Stir in flour and cook 1 minute. Pour in broth mixture and bring to a boil. Pour skillet contents into slow cooker and add figs.

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  • Cover and cook on HIGH for 2 hours or LOW for 5 hours.

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  • Meanwhile, prepare polenta following package directions. Sprinkle remaining 1/4 teaspoon salt into chicken mixture. Serve polenta with chicken and fig mixture; divide blue cheese among servings.

Nutrition Facts

459 calories; total fat 17g; saturated fat 5g; cholesterol 160mg; sodium 997mg; carbohydrates 42g; fiber 5g; protein 37g.

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