Slow-cooked balsamic chicken with vegetables

Slow-Cooked Balsamic Chicken

This easy one-pot balsamic chicken highlights the benefits of stove top to Folding Proofer & Slow Cooker simplicity. Start this luscious recipe in a stockpot or Dutch oven on the stove, then transfer directly to the Slow Cooker. Boneless chicken thighs stay moist and tender as they are infused with flavor. Serve with roasted potatoes, or spoon over rice or polenta. Try our No-Knead Brioche recipe to make buns for tasty sliders.

Yield: About 6-8 servings

Timing: 15-25 minutes preparation; 2-3 hours slow cooking.


Table header 0Volume or Qty
Extra-virgin olive oil1 T16
Onion (medium, diced)1340
Fresh thyme, fresh*5 tsp4
Tomato paste1 T15
Garlic cloves, minced315
Red pepper flakes¼ tsp0.4
Flour, all-purpose3 T45
Balsamic vinegar½ C112
Can diced tomatoes*1408
Chicken broth, low-sodium½ C112
Dry red wine¼ C56
Bay Leaves24
Kosher salt
¾ tsp3.6
Ground black pepper½ tsp1.5
Boneless chicken thighs, skin removed10-121,800
Swiss chard with stems removed & leaves sliced about 1″ wide* 1 bunch170

Fresh thyme = dried thyme 1-1/2 tsp (4 g )
Canned tomatoes = 2 medium fresh tomatoes diced
Swiss chard = substitute fresh spinach to taste

Equipment: Brød & Taylor Folding Proofer & Slow Cooker, stainless steel 4-6 quart covered stock pot with short handles and less than 8” / 20cm tall with lid. To learn more about slow cooking in different types of metal pots, see the FAQ What type of pot should I use for slow cooking?

**The original Folding Proofer Model FP-101 or FP-201 may also be used. Set the Proofer to 120 °F -/ 49 °C and place the stockpot directly on the base plate of the Proofer. Follow the recipe and check the internal temperature of the chicken after 2 hours. Fully cooked internal temperature of boneless chicken will be at least 165 °F / 74 °C (bone-in chicken 180 °F / 82 °C). Once the chicken is fully cooked, keep the dish warm by reducing the Proofer temperature setting to 110 °F /43 °C. Over-cooked chicken can become tough. (Folding Proofer Model FP-101 or FP-201: reduce to 85 °F / 29 °C.)

Get ready: Remove the water tray and rack from the Proofer. Set to Slow Cook Mode and adjust the temperature to 195 °F / 90 °C.

Prepare pot: Heat oil in the stockpot over medium-high heat on a stove top until shimmering. Reduce heat and add onion, thyme, tomato paste, garlic, and red pepper flakes. Cook until the onion is soft and just begins to brown, about 8 minutes. Stir in flour and cook for one minute. Slowly whisk in balsamic vinegar, scraping any browned bits from the bottom of the stockpot. Cook for 2-3 minutes. Add diced tomatoes, chicken broth, red wine and bay leaves and stir to combine.

Combine first 6 ingredients in pot

Combine first 6 ingredients in pot.

Saute until lightly browned

Saute until lightly browned.

All ingredients combined except chicken

All ingredients combined except chicken.

Add chicken: Lightly season the chicken with salt and pepper. Submerge each piece in with the prepared ingredients in the stock pot.

Add seasoned chicken

Add seasoned chicken.

Submerge chicken

Submerge chicken.

Place pot directly on Proofer base plate

Place pot directly on Proofer base plate.

Cover and Cook: Cover the stock pot and place the pot directly on the center of the aluminum heating plate in the Proofer. Close the Proofer and allow the chicken to cook for a total of 2 to 3 hours. Internal temperature of boneless chicken should be at least 165 °F / 74 °C (bone-in chicken 180 °F / 82 °C). If keeping the dish warm after 3 hours, reduce the temperature to 110 °F / 43°C. (Folding Proofer Model FP-101 or FP-201: reduce to 85 °F / 29 °C.)

Note: Gently place the stock pot in the center of the Proofer base and avoid sliding your pot to prevent scratching the aluminum surface on the base of the Proofer. Scratching will not damage the function of the Proofer, just appearance. Placing a sheet of aluminum foil on the Proofer base plate will also protect the base from spills.

Cover with pot lid

Cover with pot lid.

Close Proofer lid

Close Proofer lid.

Fully cooked Balsamic Chicken dinner

Fully cooked Balsamic Chicken dinner.

Add chard or spinach: About 20-30 minutes before serving gently stir in chard.

Yellow corn polenta and Balsamic Chicken

Yellow corn polenta and Balsamic Chicken.

Brioche and Balsamic Chicken

Brioche & Balsamic Chicken.

Balsamic Chicken over rice.

Balsamic Chicken over rice.

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