Can I substitute fig jam in Slow Cooker Chicken with Fig Jam and Goat Cheese?

Yes! If you can’t find fig jam, try apricot preserves or even raspberry preserves. You’ll still get that sweet-and-savory vibe, just with a slightly different twist.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3–4 days . The flavors get even better the next day—like the sauce had time to think about how amazing it wants to be.

You can freeze the chicken and sauce for up to 2–3 months , but I recommend adding the goat cheese fresh when reheating. Freezing can change the texture of soft cheeses.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are a great swap and usually come out even more tender. Same steps, same delicious results.

Is this recipe very sweet?

It’s more sweet-savory than dessert-sweet. The balsamic vinegar balances the fig jam nicely, and the goat cheese adds a tangy creaminess that keeps everything in check.

Slow Cooker Chicken with Fig Jam and Goat Cheese: Irresistibly Easy in 6 Steps

Description

Slow Cooker Chicken with Fig Jam and Goat Cheese is a sweet-and-savory crockpot dinner with tender chicken, tangy balsamic, and a creamy goat cheese finish—easy enough for weeknights, pretty enough for guests.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup balsamic vinegar
1 cup fig jam
1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
4 oz (113 g) goat cheese, crumbled

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Instructions

Season the chicken: Pat chicken dry and season both sides with salt and pepper.
Sauté garlic: Heat olive oil in a small skillet over medium heat. Add garlic and cook 1–2 minutes until fragrant (don’t let it brown).
Load the slow cooker: Place chicken in the slow cooker. Pour the garlic and oil over the chicken. Add balsamic vinegar and fig jam, then sprinkle thyme on top.
Cook: Cover and cook on LOW for 4–6 hours, until chicken is tender and reaches 165°F (74°C).
Add goat cheese: About 15 minutes before serving, sprinkle goat cheese over the chicken. Cover again and let it melt.
Serve: Spoon the fig jam sauce over the chicken and serve warm (add extra thyme if you’d like).

Notes

Chicken thighs work great and stay extra juicy—swap them 1:1.

Lower sugar: Use unsweetened fruit preserves instead of fig jam (still delicious, less sweet).

Dairy-free: Skip the goat cheese or use a dairy-free alternative.

If the sauce feels thin, remove chicken at the end and simmer the sauce in a pan for 5–8 minutes to thicken.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner / Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 555 kcal
Sugar: 55 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 2 g
Protein: 39 g
Cholesterol: 145 mg