This is one of those dinner recipes I turn to when I want something that tastes like it took longer and more effort than it did. Creamy Alfredo, bright sun-dried tomatoes, and tender chicken all finish in a crockpot with minimal hands-on time. It makes a comforting, crowd-pleasing meal with a straightforward workflow — perfect for weeknights, busy weekends, or an easy weekend meal that still impresses.

There’s no need for fussing with complicated reductions or multiple pans. You layer a few jarred and pantry staples into the slow cooker, let gentle heat do the work, and finish by tossing cooked fettuccine straight into the sauce. The result is rich and saucy without being heavy-handed, and the sun-dried tomatoes give the Alfredo a savory, slightly tangy lift that slices through the creaminess.

Below you’ll find a clear ingredient checklist, step-by-step cooking guide that follows the recipe exactly, troubleshooting tips, allergy-friendly swaps, storage guidance, and answers to the questions I get most often. Read through once, then follow the cooking guide for reliable results every time.

Ingredient Checklist

28-ounce can crushed tomatoes — provides the tomato base and acidity to balance the Alfredo.
1 tablespoon Italian seasoning — an easy way to add a blend of herbs (oregano, basil, thyme) without measuring each one out.
6 cloves garlic, minced — builds aromatic depth; fresh is best for brightness.
8.5-ounce jar sun-dried tomatoes, packed in oil with herbs — drain the oil before adding; these bring concentrated tomato flavor and savory herb notes.
15-ounce jar Alfredo sauce — the creamy backbone of the dish; use a quality jar for best texture and flavor.
2 pounds boneless skinless chicken breasts — the protein; they’ll cook in the sauce and then be chopped or shredded back into it.
1/2 cup grated Parmesan cheese — stirs in at the end to round and thicken the sauce while adding umami.
1 pound fettuccine noodles — cook separately, then toss with the finished sauce so the noodles don’t go gummy in the crockpot.

Crockpot Sun-Dried Tomato Chicken Alfredo Cooking Guide

Add the 28-ounce can crushed tomatoes, 1 tablespoon Italian seasoning, and 6 cloves minced garlic to the crockpot; stir briefly to combine.
Drain the oil from the 8.5-ounce jar of sun-dried tomatoes and add the drained sun-dried tomatoes to the crockpot; stir to incorporate.
Pour the 15-ounce jar of Alfredo sauce into the crockpot and stir everything together until evenly combined.
Place the 2 pounds of boneless skinless chicken breasts on top of the sauce and press them down lightly so they are mostly submerged.
Cover and cook on HIGH for 2.5–3 hours or on LOW for 3–3.5 hours, until the chicken is cooked through (no pink in the center).
About 15 minutes before the end of the chosen cook time, cook the 1 pound fettuccine noodles according to package instructions; drain and set aside.
When the chicken is cooked, remove the breasts to a cutting board and chop into bite-sized pieces or shred, then return the chicken to the crockpot and stir to combine with the sauce.
Stir the 1/2 cup grated Parmesan cheese into the sauce until melted and evenly blended.
Add the drained fettuccine to the crockpot and toss gently until the noodles are evenly coated with the sauce. Serve immediately.

Why This Recipe Works

This recipe succeeds because it balances convenience with layers of flavor. Using a jarred Alfredo sauce and sun-dried tomatoes shortens the prep but still delivers complexity: the crushed tomatoes add acidity and body, sun-dried tomatoes give concentrated umami and a slight chew, and the Alfredo brings richness. Cooking the chicken submerged in the sauce ensures it stays moist while absorbing the tomato-herb flavors.

Timing is built into the method to protect texture. Cooking the pasta separately prevents it from breaking down in the crockpot and turning mushy, and adding Parmesan at the end thickens and rounds the sauce without risking graininess from overcooking dairy. The final toss of noodles and chopped chicken finishes the dish with even coating and the right bite.

Low-Carb/Keto Alternatives

If you’re keeping carbs low, there are simple swaps that retain the spirit of this dish:

Replace the 1 pound fettuccine noodles with zucchini noodles (zoodles) or shirataki fettuccine — cook or warm briefly and fold into the sauce at the end instead of boiling standard pasta.
Keep the Alfredo sauce and Parmesan; they’re already low in carbs. If you need to reduce dairy, choose a low-carb alternative Alfredo made from cream cheese or heavy cream and butter.
Serve over sautéed spaghetti squash slices for a slightly sweeter, low-carb base that still soaks up the sauce beautifully.

Equipment Breakdown

Minimal equipment is required, which is part of the appeal:

Crockpot / slow cooker large enough to hold 2 pounds of chicken and sauce — 6-quart is ideal.
Large pot for cooking the 1 pound fettuccine noodles.
Colander for draining pasta.
Cutting board and knife for chopping/shredding cooked chicken.
Spoon or spatula for stirring and tossing noodles with sauce.

Common Errors (and Fixes)

Here are the mistakes I see most often and how to fix them quickly so the dish still comes out great:

Undercooked chicken — if you find pink in the center, return the breasts to the crockpot and cook an additional 20–30 minutes on HIGH. Use a thermometer; chicken should read 165°F (74°C).
Watery sauce — this can happen if the crushed tomatoes are more liquid or the sun-dried tomato oil wasn’t drained. Simmer uncovered on HIGH for 10–15 minutes to reduce before adding Parmesan, or stir in a couple more tablespoons of grated Parmesan to thicken.
Mushy pasta — don’t cook the fettuccine too early or leave it in the sauce to sit. Cook it just before the last step and add it to the crockpot only when ready to serve.
Over-salted flavor — jarred sauces can be salty. Taste the sauce before adding Parmesan and adjust with a squeeze of lemon or a splash of cream if necessary rather than more salt.

Allergy-Friendly Swaps

If you need to adapt this recipe for dietary restrictions, here are reliable swaps that keep the dish approachable:

Dairy-free: Use a dairy-free Alfredo sauce (store-bought or homemade using cashew cream or coconut cream) and a dairy-free Parmesan-style topping at the end.
Gluten-free: Substitute 1 pound gluten-free fettuccine noodles or use brown rice or quinoa pasta — cook according to package directions and add at the end as instructed.
Nut allergies: Avoid cashew-based dairy-free alternatives; choose coconut-based or soy-based dairy-free sauces if needed.
Vegetarian: Replace the chicken with large portobello mushroom caps or firm tofu (pressed and lightly seared before adding) — adjust cook time so the mushroom or tofu absorbs the sauce flavors without becoming overly soft.

Chef’s Notes

Small adjustments make a big difference in comfort and flavor:

Sun-dried tomato oil — drain the jarred sun-dried tomatoes as directed. If you want to capture some of that flavor, reserve a teaspoon of the oil to stir into the finished dish rather than adding the whole jarred oil into the crockpot.
Shredded vs chopped chicken — shredding creates a silkier, more integrated texture while chopped pieces give distinct bites of chicken. Either works; shred when you want the meat to meld with the sauce.
Finish with fresh herbs — a sprinkle of chopped fresh basil or parsley right before serving lifts the dish and balances the richness.
Adjusting thickness — if the sauce is too thick after adding Parmesan, thin with a splash of pasta cooking water, milk, or cream until desired consistency is reached.

Storage & Reheat Guide

Proper storage keeps this meal safe and tasty for leftovers:

Refrigerate

Cool to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. The sauce will thicken in the fridge; add a splash of milk or cream when reheating to restore creaminess.

Freeze

You can freeze the sauce and chicken (without cooked pasta) for up to 2 months. Thaw overnight in the refrigerator before reheating. Cooked pasta freezes poorly and will get mushy, so freeze only the sauced chicken if possible.

Reheating

Stovetop: Gently rewarm sauce and chicken over low-medium heat, stirring and adding a splash of milk or cream to loosen. Once heated through, add freshly cooked pasta or reheat leftover pasta briefly in boiling water then toss together.
Microwave: Reheat portions in short intervals (60–90 seconds), stirring between cycles and adding a little liquid to keep the sauce from drying out.
Crockpot: For larger quantities, reheat on LOW until warmed through, stirring occasionally and thinning with a bit of cream or pasta water.

Your Questions, Answered

Below are the most common questions I receive about this recipe, with quick, practical answers.

Can I use frozen chicken? — Yes. If using frozen breasts, increase the LOW time by about 1–1.5 hours or the HIGH time by 30–45 minutes and verify internal temperature is 165°F (74°C) before shredding.
Can I double or halve the recipe? — You can double it in a larger crockpot (8 quart). To halve, reduce all ingredients proportionally and use a smaller slow cooker if available. Cooking times may vary slightly with volume.
Can I make this on the stovetop? — For a quicker method, you can simmer the crushed tomatoes, sun-dried tomatoes, garlic, Italian seasoning, and Alfredo in a large skillet, add chicken and simmer until cooked, then shred. Timing and texture will differ from slow-cooked results.
Is it okay to use a different pasta shape? — Absolutely. While the recipe calls for fettuccine, any sturdy pasta (penne, rigatoni) will work and hold the sauce well.

Next Steps

Make this once to get the timing down, then experiment: add a handful of spinach at the very end for green color and nutrition, or fold in roasted red peppers for an extra layer of sweetness. Serve with a crisp green salad or garlic bread to round out the plate.

If you try the recipe, come back and tell me how you adjusted it — what worked, what you changed, and whether you shredded or chopped the chicken. I read every comment and love hearing when a simple weeknight recipe becomes a new favorite at your table.

Crockpot Sun-Dried Tomato Chicken Alfredo

This Crockpot Sun-Dried Tomato Chicken Alfredo is the ultimate comfort…

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings: 8 servings

Ingredients Method Notes

Ingredients

28 ouncecan crushed tomatoes
1 tablespoonItalian seasoning
6 clovesgarlic minced
8.5 ouncejar sun dried tomatoes packed in oil with herbs
15 ouncejar alfredo sauce
2 poundsboneless skinless chicken breasts
1/2 cupgrated parmesan cheese
1 poundfettuccine noodles

Method

Instructions

Add the 28-ounce can crushed tomatoes, 1 tablespoon Italian seasoning, and 6 cloves minced garlic to the crockpot; stir briefly to combine.
Drain the oil from the 8.5-ounce jar of sun-dried tomatoes and add the drained sun-dried tomatoes to the crockpot; stir to incorporate.
Pour the 15-ounce jar of Alfredo sauce into the crockpot and stir everything together until evenly combined.
Place the 2 pounds of boneless skinless chicken breasts on top of the sauce and press them down lightly so they are mostly submerged.
Cover and cook on HIGH for 2.5–3 hours or on LOW for 3–3.5 hours, until the chicken is cooked through (no pink in the center).
About 15 minutes before the end of the chosen cook time, cook the 1 pound fettuccine noodles according to package instructions; drain and set aside.
When the chicken is cooked, remove the breasts to a cutting board and chop into bite-sized pieces or shred, then return the chicken to the crockpot and stir to combine with the sauce.
Stir the 1/2 cup grated Parmesan cheese into the sauce until melted and evenly blended.
Add the drained fettuccine to the crockpot and toss gently until the noodles are evenly coated with the sauce. Serve immediately.

Notes

I drain the oil from the tomatoes, then add the tomatoes to the slow cooker and discard the rest of the oil. I find the oil packed tomatoes more flavorful so I prefer them even when not adding the oil to the recipe. It is okay if a small amount of oil is added with the tomatoes, you don’t have to wring them dry.
Substitutions:
Chicken: Boneless, skinless chicken thighs can be used instead.
How to Store:Keep leftovers in an airtight container in the fridge for 3-4 days.
How to Freeze:This Crockpot Sun-Dried Tomato Chicken Alfredo recipe freezes well. It can be frozen before or after cooking. See “freezer meal instructions” section in the original post for full instructions.
How to Reheat:This can be reheated in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat.
How to Scale:This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest sizing your Crockpot up or down accordingly.