Slow Cooked Cider Braised Chicken with California Figs

Makes 6 servings


  • 2 teaspoons each butter and vegetable oil 
  • 1 large onion, cut into thin wedges (2 cups) 
  • 1 package (9 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 4 teaspoons finely chopped fresh ginger 
  • 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme) 
  • 3 pounds chicken pieces, skinned 
  • 1/2 teaspoon each salt and freshly ground black pepper 
  • 1 1/4 cups apple cider or apple juice 
  • 1 tablespoon lemon juice 
  • Fresh thyme or parsley, optional  


  1. In a large, nonstick skillet, heat butter and vegetable oil. Add onion and cook over medium-low heat until golden. Remove from heat. Spoon onion into medium bowl. Cut stems from figs; cut each fig in half. Stir figs, ginger and thyme into onions; set aside. Add chicken to skillet. Sprinkle with salt and pepper. Brown chicken over medium-high heat. Pour apple cider into bottom of slow cooker. Add half of onion-fig mixture. Top with chicken pieces and remaining fig mixture. Cover pot with lid. Cook on LOW setting for 5 to 6 hours. Remove chicken, onions and figs to serving platter, reserving cooking liquid in pot. Add lemon juice to liquid. Thicken if desired.* Spoon sauce over chicken. Garnish with fresh thyme or parsley.

*To thicken cooking liquid, bring to a boil (in small saucepan or in slow cooker on HIGH). Mix 1 tablespoon cornstarch with 1 tablespoon apple cider. Add to simmering liquid and stir for 1 minute or until thickened.

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Nutrition Information

amount per serving

Calories 501
% Calories from Fat 13%
Fat 25g
Cholesterol 116mg
Protein 29g
Carbohydrates 37g
Fiber 6g
Iron 3mg
Sodium 314mg
Calcium 89mg