Chicken With Figs And Balsamic Vinegar

1. 1

   Heat the oil in a large skillet over med-high heat.

2. 2

   Sprinkle the chicken evenly with the salt and pepper.

3. 3

   Add the chicken to the skillet and brown on all sides.

4. 4

   Transfer the chicken to the insert of a 5- to 7-quart slow cooker.

5. 5

   Deglaze the pan with the vinegar and port, scraping up any browned bits from the bottom of the pan.

6. 6

   Add the broth and transfer the contents of the skillet to the slow cooker.

7. 7

   Add the thyme and figs and stir to combine.

8. 8

   Cover and cook on HIGH for 2 hours, until the chicken is cooked through and the sauce is syrupy.

9. 9

   Serve the chicken from the cooker set on warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.