April 11, 2023

Dinner makes itself. This is not a farfetched idea with your slow cooker. Place everything in the crock and check back in a few hours. Dinner magically appears, ready for a simple side and salad.

Boneless skinless chicken thighs are a marvelous convenience. Trim excess fat, if you like, and cook them any old way for maximum flavor and tenderness. Quick sear the pieces, slow braise with aromatics, grill with a sticky sweet sauce – all delicious.

a trio of textures from dried figs, pine nuts and halved shallots, with root end intact

This Slow Cooker Fig Shallot Chicken capitalizes on the versatility of chicken thighs. They absorb flavor like no other cut of meat. Removing the bones from the picture placates the squeamish and will convert the chicken breast fanatic. The trio of dried figs, halved shallots and pine nuts gives a three way texture treat. The small amount of sauce will look skimpy. However, the shallots exude liquid as they cook. If you are tempted to add more liquid, be advised you could dilute the intensity of sauce flavor.

very little liquid needed, since the shallots will release fragrant juices as they cook

I trimmed the dried fig stems and kept the shallot root end intact for shape. Untoasted pine nuts transform into something heavenly when braised with sauce, chewy yet tender.

Like my Moroccan Chicken with Prunes, these chicken thighs are left unseared before cooking. That makes this dinner super easy. Simple and simply delicious.

Slow Cooker Fig Shallot Chicken

recipe by Michele Humlan, The Good Eats Company

makes 4-8 servings (eight thighs total)

ingredients

3 tablespoons balsamic vinegar
3 tablespoons worcestershire sauce ( I like Lea & Perrins)
1 tablespoon dijon mustard
1 tablespoon honey
4 tablespoons melted unsalted butter
large clove garlic, zested on microplane grater
¼ teaspoon each crushed red pepper, dry thyme and smoked paprika
6 shallots, peeled and halved, with root end trimmed but intact
8 boneless skinless chicken thighs, trimmed of excess fat if desired
finely ground white pepper
kosher or fine sea salt
12 dried figs, trimmed of stems and cut in halves
⅓ cup untoasted pine nuts

directions

1. Spray crock of six quart slow cooker with cooking spray.
2. Arrange shallots, cut side down, on bottom of crock, followed by chicken thighs.
3. Season meat with salt and pepper.
4. Tuck fig halves in and among the chicken thighs and sprinkle pine nuts over all.
5. Whisk vinegar, worcestershire, mustard, honey, butter, garlic and dried spices.
6. Carefully pour this mixture across the chicken.
7. Cook on low heat for 5-6 hours.
8. Let stand at least fifteen minutes for sauce to absorb well,  then serve.
9. May be made one day ahead.