Slow Cooker Dominican-Style Chicken Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender chicken slow-cooked in a rich tomato and garlic sauce with hearty root vegetables, inspired by Dominican home cooking traditions. This Caribbean-inspired chicken recipe, ready in about 440 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 6 pieces, skin removed bone-in chicken thighs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 1/2 cups tomato sauce
• 2 cups chicken broth
• 2 large, peeled and cut into 1-inch chunks carrots
• 2 cups peeled and cubed yuca (cassava)
• 2 medium, peeled and cubed potatoes
• 1 tbsp chopped fresh oregano
• 1 tbsp fresh lime juice

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Instructions

1. Step 1: Season 6 bone-in chicken thighs with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika evenly on all sides.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat until hot, then brown chicken thighs for 3 minutes per side until golden; transfer to slow cooker.
3. Step 3: In the same skillet, sauté 1 diced medium yellow onion and 4 minced garlic cloves over medium heat for 3 minutes until fragrant and translucent; stir in 1 1/2 cups tomato sauce and cook for 2 minutes.
4. Step 4: Pour tomato mixture over chicken in the slow cooker, add 2 cups chicken broth, 2 large peeled and chunked carrots, 2 cups peeled and cubed yuca, 2 peeled and cubed medium potatoes, and 1 tbsp chopped fresh oregano.
5. Step 5: Cook on low for 6-7 hours until chicken is tender and vegetables are soft; stir in 1 tbsp fresh lime juice before serving to brighten flavors.