Slow-Cooker Fig & Citrus Chicken with Rosemary
Slow-Cooker Fig & Citrus Chicken with Rosemary
Tender bone-in chicken breasts simmer in a sweet and savory sauce of fig jam, fresh clementine juice, shallots, and rosemary. A simple, comforting dish with bright citrus flavor and very little hands-on preparation. Serving suggestion: Pair with farro, brown rice, or mashed sweet potatoes and a green vegetable.Optional finishing touch: For golden skin, transfer the cooked chicken to a broiler-safe pan and broil briefly, watching closely because the fig jam can burn. Spoon the sauce over the chicken afterward.
Ingredients
Method
- Heat the olive oil in a skillet over medium heat. Add the shallots and sauté for 3–5 minutes, until softened.
- Stir in the fig jam, clementine juice, and bone broth. Cook gently for 1–2 minutes, stirring until combined.
- Season the chicken breasts with salt and pepper and place them in the slow cooker.
- Spoon the warm fig-shallot sauce over the chicken. Arrange the clementine slices and rosemary sprigs on top.
- Cover and cook on low for approximately 6 hours, checking earlier if your slow cooker runs hot. The chicken is ready when a thermometer inserted into the thickest part, away from the bone, reaches 165°F.
- Remove the rosemary stems. Serve the chicken with the shallots, clementine slices, and sauce spooned over the top.
Notes
Estimated Nutrition Facts
Per serving, assuming 4 servings, each with approximately 6 ounces of cooked chicken breast, skin included, plus one-quarter of the sauce:
| Nutrient | Per serving |
|---|---|
| Calories | 490 |
| Protein | 52 g |
| Total carbohydrate | 34 g |
| Dietary fiber | 1 g |
| Total sugars | 26 g |
| Total fat | 17 g |
| Saturated fat | 4 g |