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Homemade Crockpot Sun-Dried Tomato Chicken Alfredo photo

Crockpot Sun-Dried Tomato Chicken Alfredo

This Crockpot Sun-Dried Tomato Chicken Alfredo is pure comfort food! Creamy, flavorful, and incredibly easy to make!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Crockpot
  • Measuring cups and spoons
  • Wooden Spoon
  • Colander

Method
 

Directions:
  1. Start by adding the 28-ounce can of crushed tomatoes to the bottom of your crockpot. This will serve as the flavorful base for your Crockpot Sun-Dried Tomato Chicken Alfredo.
  2. Sprinkle the 1 tablespoon of Italian seasoning over the crushed tomatoes. Follow this by adding the 6 minced garlic cloves and the entire jar of sun-dried tomatoes, including the oil and herbs. Stir the mixture gently to combine.
  3. Place the 2 pounds of boneless skinless chicken breasts directly on top of the tomato mixture. Make sure they are fully submerged for optimal flavor infusion.
  4. Open the 15-ounce jar of alfredo sauce and pour it over the chicken. This will create a creamy layer that coats the chicken and melds with the tomatoes.
  5. Cover the crockpot and set it to low for 6-7 hours or high for 3-4 hours. The chicken should be cooked through and tender enough to shred easily.
  6. Once the cooking time is up, remove the chicken breasts from the crockpot. Use two forks to shred the meat. Return the shredded chicken back to the pot and stir to combine with the sauce.
  7. Stir in the 1/2 cup of grated parmesan cheese until it's fully melted and incorporated into the sauce.
  8. While the chicken and sauce are mingling in the crockpot, cook the 1 pound of fettuccine noodles according to package instructions. Drain the pasta and set aside.
  9. Toss the cooked fettuccine in the crockpot with the chicken and sauce until everything is well coated. Serve hot, garnished with additional parmesan and fresh herbs if desired.

Notes

  • Don’t skip the garlic; it adds depth to the sauce.
  • Shredding the chicken after cooking ensures that every bite is infused with flavor.
  • Let the dish sit for a few minutes after cooking to allow the flavors to meld.