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Slow-Cooker Fig & Citrus Chicken with Rosemary
Rosanne Walsh

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.
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Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 4 bone-in chicken breasts
  • ½ cup fig jam
  • 2 shallots peeled and thinly sliced
  • 1 Juice of clementine
  • 1 additional clementine thinly sliced
  • 2 sprigs fresh rosemary
  • 1-2 tablespoons chicken bone broth
  • 1 tablespoon olive oil for sautéing
  • Salt and freshly ground black pepper to taste

Method
 

  1. Heat the olive oil in a skillet over medium heat. Add the shallots and sauté for 3–5 minutes, until softened.
  2. Stir in the fig jam, clementine juice, and bone broth. Cook gently for 1–2 minutes, stirring until combined.
  3. Season the chicken breasts with salt and pepper and place them in the slow cooker.
  4. Spoon the warm fig-shallot sauce over the chicken. Arrange the clementine slices and rosemary sprigs on top.
  5. 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.
  6. 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