Chicken With Figs And Lemon (Crock Pot) - cooking recipe

Ingredients

8 chicken thighs
1 cup chicken broth
1/2 teaspoon lemon rind, grated
3 tablespoons fresh lemon juice
1 (1 1/4 ounce) package alfredo sauce (recommend McCormick)
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 onion, sliced
1 cup dried calimyrna fig, halved

Preparation

Brown chicken over medium high heat, 5-6 minutes, turning once.
Combine broth through garlic in 5 quart slow cooker. Stir until well blended.
Add onion, figs and chicken making sure broth covers chicken.
Cover and cook on low for 6-8 hours.
Great over couscous, bulgur or rice.