Season chicken with salt and pepper. In a large skillet, heat 2 turns of the pan of EVOO over medium-high heat. Add chicken and brown on all sides, about 5 minutes.
While chicken is browning, put the onions, fennel, figs, thyme, rosemary, salt and pepper in a slow cooker. Add browned chicken to the slow cooker with the veggies and gently toss everything around to mix. Pour Marsala and chicken stock over the chicken and veggies, place the lid on top and set slow cooker for 4 hours on high or 6 hours on low.
When ready to serve, scoop into a shallow bowl then top with all the garnishes.