1 1/2 cups low-sodium chicken broth
1/4 C. balsamic vinegar
1 T. grated orange zest
1/2 tsp. black pepper
2 T. vegetable oil
2 pounds boneless, skinless chicken thighs
1 large onion, thinly sliced
1/2 tsp. salt
2 T. all-purpose flour
1 pkg (8 oz) dried Mission figs, stems removed and coarsely chopped
1 tube (16 oz) prepared polenta
2/3 C. crumbled blue cheese

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.