Crockpot Sun-Dried Tomato Chicken Alfredo

Comforting, creamy, and impossibly simple, this Crockpot Sun-Dried Tomato Chicken Alfredo is the sort of dinner that feels special without the fuss. Imagine juicy chicken breasts slow-cooked in a fragrant tomato and herb broth, finished with rich Alfredo sauce and Parmesan, then tossed with fettuccine for a truly indulgent weeknight meal. The pantry-friendly ingredients come together in the slow cooker while you go about your day, and the result tastes like you spent hours in the kitchen. Read on for a full ingredient list, tips, and clear, step-by-step directions so you can make this delicious dish with confidence.

Why you’ll love this recipe

• Hands-off cooking: toss everything into the crockpot, set it, and forget it.
• Rich, layered flavors: crushed tomatoes, garlic, Italian seasoning, and sun-dried tomatoes create a bright base that complements the creamy Alfredo.
• Great for busy nights or for feeding a crowd—fettuccine and two pounds of chicken make a generous, comforting meal.
• Easy to adapt: swap the pasta for a gluten-free alternative or serve over roasted vegetables for a lower-carb option.

Ingredients

• 1 28ounce can crushed tomatoes
• 1 tablespoon Italian seasoning
• 6 cloves garlic, minced
• 1 8.5ounce jar sun dried tomatoes, packed in oil with herbs
• 1 15ounce jar alfredo sauce
• 2 pounds boneless skinless chicken breasts
• 1/2 cup grated parmesan cheese
• 1 pound fettuccine noodles

Make-ahead and prep tips

Prep is minimal: mince the garlic, shake the crushed tomatoes to make sure they’re evenly textured, and open the jar of sun-dried tomatoes. If your jar of sun-dried tomatoes is packed in oil with herbs, you can reserve a tablespoon of that oil to boost flavor in the sauce—just be mindful of overall salt and fat. If you’d like the sauce smoother, blend the crushed tomatoes briefly before adding them to the crockpot. For best texture, cook your fettuccine just until al dente in salted water right before serving so it finishes cooking in the sauce for a perfect bite.

Flavor swaps and variations

• Make it spicy: stir in 1/2 teaspoon red pepper flakes when you add the garlic.
• Mushroom lovers: add 8 ounces sliced mushrooms to the crockpot for an earthy undertone.
• Greens: stir in 4 cups fresh spinach in the last 10 minutes of cooking until wilted.
• Cheese boost: stir in 4 ounces cream cheese with the Alfredo for extra silkiness.

Equipment

• 6-quart slow cooker (or similar size)
• Chef’s knife and cutting board
• Measuring cups and spoons
• Large pot to cook fettuccine
• Tongs or a fork for shredding the chicken

Step-by-step directions

Below are clear, sequential steps to make this Crockpot Sun-Dried Tomato Chicken Alfredo. I have kept the ingredient amounts exactly as listed above and followed a logical order so the process is friendly for cooks of any level. Read through once, then follow along while you cook.

1. Prepare the slow cooker base: Pour the entire 28 ounce can of crushed tomatoes into the crockpot. Add 1 tablespoon of Italian seasoning and the 6 cloves of minced garlic. Stir briefly to combine so the garlic and herbs are distributed through the crushed tomatoes.
2. Add the sun-dried tomatoes: Open the 8.5 ounce jar of sun-dried tomatoes (packed in oil with herbs). Add the sun-dried tomatoes and their herbs and oil to the crockpot. If the pieces are large, roughly chop them so they evenly disperse in the sauce; leave smaller pieces as-is. Stir to combine them with the crushed tomato mixture.
3. Arrange the chicken: Place the 2 pounds of boneless skinless chicken breasts directly into the tomato mixture in the crockpot. Nestle them so they are mostly covered by the tomatoes and sun-dried tomatoes. There is no need to brown the chicken ahead of time; slow cooking will make the breasts tender and juicy.
4. Slow cook the chicken: Cover the crockpot and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours. The chicken should reach an internal temperature of 165°F and be tender enough to shred easily. Timing depends on your specific slow cooker, so begin checking toward the shorter end of the time window.
5. Shred the chicken: When the chicken is fully cooked, remove each breast to a cutting board and shred it with two forks or chop it into bite-sized pieces. Return the shredded chicken to the crockpot and stir it into the tomato-sun-dried tomato sauce so the flavors mingle.
6. Add the Alfredo sauce: Pour the full 15 ounce jar of Alfredo sauce into the crockpot with the shredded chicken and tomato base. Stir gently to combine until you have a cohesive creamy tomato sauce dotted with sun-dried tomatoes. Keep the crockpot on LOW and allow the sauce to heat through for about 10 to 15 minutes so everything melds together.
7. Finish with Parmesan: Stir in 1/2 cup grated Parmesan cheese into the sauce, mixing until melted and evenly distributed. Taste the sauce and adjust seasoning with salt and pepper if needed, keeping in mind that Parmesan adds saltiness already.
8. Cook the fettuccine: While the sauce is finishing in the crockpot, bring a large pot of salted water to a boil. Add 1 pound of fettuccine noodles and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta cooking water before draining; this can be used to adjust sauce consistency if it seems too thick.
9. Toss pasta with sauce: Drain the fettuccine and immediately add it to the crockpot or to a large serving bowl. Toss the noodles with the creamy sun-dried tomato chicken sauce until everything is well coated. If the sauce needs thinning, add a splash of the reserved pasta water and stir until you reach the desired consistency.
10. Serve: Divide the pasta among plates or a large family-style platter. Sprinkle additional grated Parmesan on top if desired and add a grind of black pepper. Serve hot and enjoy the comforting, creamy flavors.

Make-ahead and storage

This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to loosen the sauce if it has thickened. You can also freeze portions in freezer-safe containers for up to 2 months—thaw overnight in the fridge before reheating.

Serving suggestions

• Serve with a crisp green salad and a bright vinaigrette to cut through the richness.
• Warm garlic bread or a crusty baguette is perfect for mopping up any extra sauce.
• Add a simple vegetable side, like steamed broccoli or roasted asparagus, for color and crunch.

Notes on ingredients

The ingredient list uses readily available jarred and canned items that keep this recipe fast and accessible. If your jar of sun-dried tomatoes is very oily, drain excess oil to avoid making the sauce greasy; leaving the herb-infused oil can add extra flavor but use it sparingly. If your Alfredo sauce is very thick, a tablespoon or two of milk or reserved pasta water stirred in will make it silkier when combined with the tomato base.

Troubleshooting

• If the chicken is dry: cook on a lower setting or shorten the cooking time next time—overcooking can dry out breast meat. Shredding the chicken and stirring it into the saucy base helps restore juiciness.
• If the sauce is too thin: simmer uncovered in the crockpot on HIGH for 15–20 minutes to thicken, or stir in a couple tablespoons of grated Parmesan to tighten consistency.
• If the sauce tastes flat: a squeeze of lemon juice or a splash of white wine added at the end can brighten the flavors; add sparingly and taste as you go.

Final thoughts

This Crockpot Sun-Dried Tomato Chicken Alfredo hits all the right notes: comforting creaminess, tangy tomato brightness, and the savory pop of sun-dried tomatoes. It’s a perfect dinner for busy nights, casual gatherings, or any time you want a dish that feels both effortless and indulgent. Follow the step-by-step directions to get reliably delicious results every time, and don’t be afraid to make it your own with extra greens, mushrooms, or a touch of heat. Happy cooking!