I freeze my figs loose (flash freeze on pans first) in 1/2 - 1kg bags. I then dump a bag in the bottom of the slow cooker, add sliced onions / garlic etc, a lovely porc shoulder on top (generally give it a quick brown in a pan). Deglaze pan wiht some stock, add into slow cooker. I then usually make up a mix of honey or maple syrup, a splash of worster sauce, soy or whatever you fancy really and spread that over the pork. If you go asian flavours you can also add chilli / 5 spice / hoisin sauce etc. Slow cook all day, you end up with unctuous pork you can cut into hunks or shred for pulled pork. The figs and onions etc all cook down to a lovely sauce. If not thick enough, transfer to a pan and just reduce a bit.
One of my favorite winter dishes HOWEVER I had an epiphany in the worst of the heat last summer as I was so sick of BBQs and I hate cooking inside when it is super hot and it suddenly struck me my slow cooker can cook all day outside and heat up out there! Made a wonderful change, had it as pulled pork rolls with salads, coleslaw etc - yum!! I’d actually forgotten about that - might do that next week when it gets really hot again (roasting today but too late and cooling off tomorrow so can have normal food!)