• In a small bowl, combine broth, vinegar, orange zest and 1/4 tsp of the pepper; set aside.

  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook 5 minutes per side or until browned. Remove chicken to slow cooker. Add onion to skillet and season with 1/4 tsp each of the salt and pepper; cook 2 minutes. Stir in flour and cook 1 minute. Pour in broth mixture and bring to a boil. Pour contents of skillet into slow cooker; add figs.

  • Cover and cook on LOW for 5 hours.

  • Meanwhile, prepare polenta following package directions. Season chicken mixture with remaining 1/4 tsp salt.

  • Serve chicken and figs with polenta; crumble blue cheese over each serving.

Nutrition Facts

473 calories; 17 g total fat; 150 mg cholesterol; 698 mg sodium. 43 g carbohydrates; 33 g protein;