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.
Notes
*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.