Dominican-Style Slow Cooker Chicken Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered slowly with hearty root vegetables and Dominican spices, creating a rich stew perfect for a comforting dinner. This Caribbean-inspired chicken recipe, ready in about 380 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 360 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides for about 5 minutes. Transfer browned chicken to slow cooker.
  2. Step 2: In the same skillet, add 4 minced garlic cloves, 1 large diced onion, and 1 medium diced green bell pepper. Sauté for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried oregano, and 1/2 tsp ground cumin, cooking for 1 minute to release flavors.
  4. Step 4: Transfer the vegetable mixture to the slow cooker. Add 3 cups chicken broth, 3 peeled and chopped carrots, 2 cups peeled and chopped yuca, and 2 medium peeled and cubed potatoes.
  5. Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and vegetables are cooked through.
  6. Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro. Serve stew hot with lime wedges on the side for squeezing over.

Frequently asked questions

How long does Dominican-Style Slow Cooker Chicken Stew with Root Vegetables take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dominican-Style Slow Cooker Chicken Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Dominican-Style Slow Cooker Chicken Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dominican-Style Slow Cooker Chicken Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dominican-Style Slow Cooker Chicken Stew with Root Vegetables?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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