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
- 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
- Place chicken in a slow cooker.
- Whisk together fig paste, mustard, balsamic, and water until smooth.
- Pour liquid over chicken.
- 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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