My dad asks for this hearty dinner all month long. It uses just 4 ingredients and warms you up instantly.

This slow cooker 4-ingredient Irish chicken stew is the kind of hearty, no-fuss dinner my dad asks for all month long once the weather turns chilly. It’s inspired by simple Irish stews that lean on potatoes, carrots, and a good, savory broth to do the heavy lifting. With just four main ingredients and a few minutes of prep, you can toss everything into the slow cooker in the morning and come home to a pot of tender chicken, soft potatoes, and carrots in a rich, cozy broth that warms you up instantly. It’s perfect for busy weeknights, snow days, or anytime you want that stick-to-your-ribs comfort without a lot of work.

Ladle the stew into warm bowls and serve it with crusty bread or dinner rolls for dunking into the broth. A simple side salad with a tangy vinaigrette helps balance the richness, and steamed green beans or peas are an easy vegetable to add on the side for kids. If you want to stretch the meal, spoon the stew over mashed potatoes or buttered egg noodles. For a little Irish pub feel at home, serve with a sharp cheddar cheese plate and a cold beer or sparkling water with lemon.

Servings: 6

2 pounds boneless, skinless chicken breasts or thighs, cut into large chunks

Place the cubed yellow potatoes in the bottom of a 5- to 7-quart slow cooker, spreading them into an even layer so they cook evenly and help support the chicken on top.

Scatter the sliced carrots over the potatoes, tucking some down the sides so they’re mostly submerged in liquid later and turn soft and sweet.

Arrange the chicken chunks on top of the vegetables in a single layer as much as possible so they cook through gently and stay tender.

Pour the chicken broth evenly over the chicken and vegetables, pressing down lightly with a spoon to make sure most of the ingredients are covered in liquid. If needed, add a little extra broth or water just until everything is mostly submerged.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and the potatoes and carrots are soft when pierced with a fork.

Once cooked, use a spoon to skim any foam from the surface if needed, then gently stir the stew to mix the chicken, potatoes, and carrots together without breaking them up too much.

Taste the broth and, if desired, season to taste with salt and black pepper from your pantry. Ladle the hot stew into bowls, making sure each serving has a good mix of chicken, potatoes, and carrots, and garnish with a small pinch of dried or fresh thyme or parsley if you like.

Serve immediately while steaming hot, and let everyone add extra salt, pepper, or a knob of butter on top at the table if they enjoy a richer finish.

For picky eaters, keep the vegetables on the larger side so kids can easily pick around what they’re unsure of, and offer shredded cheese or a little sour cream on top to make it feel familiar, like a loaded baked potato soup. If your family prefers darker meat, use all boneless, skinless chicken thighs for an extra tender, richer stew. To make it feel even more traditionally Irish without adding more core ingredients, you can swap 1 to 2 cups of the broth with a mild Irish-style beer you already have on hand, then adjust salt at the end. For a creamier version, stir in a splash of heavy cream or half-and-half from your fridge during the last 20 minutes of cooking. If you need this to stretch for a crowd, add an extra cup of broth and serve the stew over rice, mashed potatoes, or buttered noodles so every bowl still feels full and hearty. Leftovers reheat well on the stove over low heat, and you can gently mash some of the potatoes to thicken the broth a bit if you like a heartier texture.