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Sweet Potato Chicken Stew

Sweet potatoes, chicken and shredded cabbage are just a few of the ingredients that make this hearty stew a great one-bowl meal.
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    8 servings


  • 3 cups cubed peeled sweet potatoes
  • 1/2 cup water
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 3 cups shredded cabbage
  • 3 cups chicken broth
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
  • 1 cup sliced celery
  • 1 cup tomato juice
  • 1 teaspoon pepper
  • 1/2 teaspoon salt


  • Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain.
  • In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
Nutrition Facts
1-1/2 cups: 250 calories, 6g fat (1g saturated fat), 47mg cholesterol, 907mg sodium, 27g carbohydrate (9g sugars, 4g fiber), 22g protein.

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  • Luv*My*Morkie
    Apr 14, 2011

    I made this recipe for dinner tonight and it turned out great. I did not have tomato juice and instead of black eyed peas, I used a can of white cannelini beans instead. I thought it was quite yummy. I put some crescent rolls in the oven and they paired great with the hearty stew. Next time I might make it with white potatoes instead of sweet potatoes to see how it turns out.

  • jesdi
    Mar 10, 2011

    No comment left

  • jenbridgeman
    Oct 1, 2008

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  • Anonymous
    Jan 17, 2008

    No comment left