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Crockpot Sun Dried Tomato Chicken Alfredo

Crockpot Sun Dried Tomato Chicken Alfredo

The ultimate comfort food, this Crockpot Sun Dried Tomato Chicken Alfredo is creamy, flavorful, and super easy to make. Perfect for a weeknight dinner, it's a dish that will have everyone coming back for more. With its rich combination of sun dried tomatoes and tender chicken, this meal is a must-try!
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 28 ounce Crushed Tomatoes
  • 1 tablespoon Italian Seasoning
  • 6 cloves Garlic, minced
  • 8.5 ounce Sun Dried Tomatoes, packed in oil with herbs
  • 15 ounce Alfredo Sauce
  • 2 pounds Boneless Skinless Chicken Breasts
  • 1/2 cup Grated Parmesan Cheese
  • 1 pound Fettuccine Noodles

Equipment

  • Slow Cooker
  • Wooden Spoon
  • Grater
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Add the crushed tomatoes, Italian seasoning, garlic to the crockpot.
  2. Drain the oil from the sun dried tomatoes, then add the the tomato mixture in the slow cooker. Pour in the alfredo sauce then mix everything together.
  3. Lay the chicken breasts on top of the sauce and press down lightly so they are just submerged.
  4. Cook on high for 2.5 to 3 hours, or low for 3 to 3.5 hours.
  5. 15 minutes before the sauce is ready, cook the fettuccini noodles in salted water, per package instructions.
  6. Once the sauce is ready and chicken is cooked through, remove the chicken from the sauce and chop it into bite sized pieces.
  7. Mix the chicken back into the sauce.
  8. Stir the parmesan into the sauce, then toss sauce with the fettuccini.
  9. Optional: garnish with chopped parsley and additional parmesan cheese.

Notes

  • Tip 1: I drain the oil from the tomatoes, then add the tomatoes to the slow cooker and discard the rest of the oil.
  • Tip 2: Boneless, skinless chicken thighs can be used instead of breasts.
  • Tip 3: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
  • Tip 4: This recipe freezes well; it can be frozen before or after cooking.
  • Tip 5: This recipe can easily be doubled if you are feeding a crowd.