Crockpot Sun-Dried Tomato Chicken Alfredo
A creamy, hands-off slow cooker chicken alfredo studded with sun-dried tomatoes for rich, savory flavor.
Servings: 8 servings
Ingredients
- 28 ounce crushed tomatoes
- 1 tablespoon Italian seasoning
- 6 clove garlic, minced
- 8.5 ounce sun-dried tomatoes, packed in oil with herbs drained
- 15 ounce alfredo sauce
- 2 pound boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1 pound fettuccine noodles
Instructions
- Drain the oil from the jar of sun-dried tomatoes and set the tomatoes aside.
- Add the crushed tomatoes, Italian seasoning, and minced garlic to the slow cooker and stir to combine.
- Stir the drained sun-dried tomatoes into the tomato mixture, then pour in the jar of alfredo sauce and mix until combined.
- Place the chicken breasts on top of the sauce, pressing down lightly so they are just submerged.
- Cover and cook on high for 2.5–3 hours or on low for 3–3.5 hours, until chicken is cooked through.
- About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil and cook the fettuccine according to package directions; drain.
- Remove the chicken from the slow cooker and chop or shred into bite-sized pieces, then return the chicken to the sauce and stir to combine.
- Stir the grated Parmesan into the sauce until incorporated, then toss the sauce with the cooked fettuccine to serve.
- Optional: garnish with chopped parsley and additional Parmesan before serving.
Equipment
- Slow cooker (crockpot)
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Colander
- Large Pot
- Tongs or Slotted Spoon
Notes
- I drain the oil from the jar and add only the tomatoes to the slow cooker.
- A small amount of oil left on the tomatoes is fine and adds flavor.
- Boneless, skinless chicken thighs can be used instead of breasts.
- Leftovers keep in the refrigerator for 3–4 days.
- The recipe can be doubled or halved; adjust crockpot size accordingly.