In a small bowl, stir together broth, vinegar, orange zest and 1/4 teaspoon 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 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.
Cover and cook on HIGH for 2 hours or LOW for 5 hours.
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.