Slow Cooker Dominican-Style Chicken Stew with Root Vegetables

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

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 ready in about 440 minutes pairs skin removed 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.

Prep: 20 min Cook: 420 min Serves 6 Caribbean cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 440 minutes (20 min prep + 420 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 Slow Cooker Dominican-Style 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 salt from drying out.

Can I substitute ingredients in Slow Cooker Dominican-Style 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 Slow Cooker Dominican-Style 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 Slow Cooker Dominican-Style 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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