After a summer of feeling like I’d totally lost my kitchen mojo (so. many. salads) I’ve been finding a lot of comfort and satisfaction in creating some new recipes. I’m definitely someone who cooks my feelings when I’m dealing with a lot of stress or difficult emotions or when I need to feel grounded. That’s translated to a lot of soup and roasted vegetables recently, and I’ve also been experimenting with some new protein options. Nothing wrong with my go-to herbed slow cooked chicken,  but I needed something new to add to my meal prep routine.

This dish was inspired by a HelloFresh  pork recipe I love. Originally,  this was actually supposed to be baked wings, but of course the week I ordered them from Fresh Direct, they were out, so I decided to use boneless, skinless chicken breasts and do this in the slow cooker. You could also use chicken thighs as well. While I found the slow cooker function on my Fagor LUX Multi-Cooker worked great, I think you could totally do this using a pressure cooker setting—planning to try that next time.

It’s delicious served hot with fall veggies like Brussels sprouts and butternut squash, but it’s also divine in a salad with goat cheese, sliced figs, and a balsamic vinaigrette. I hope you love this.


Slow Cooker Balsamic Fig Chicken

Serves 4


  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon fig paste or preserves
  • 1 tablespoon whole grain mustard
  • 1/4 cup balsamic vinegar
  • 2 cups water


  1. Place chicken in a slow cooker.
  2. Whisk together fig paste, mustard, balsamic, and water until smooth.
  3. Pour liquid over chicken.
  4. Cook on LOW 4-5 hours

Serve with roasted Brussels sprouts and your other favorite fall veggies.


You might also like: Instant Pot Chicken

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