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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 the ultimate comfort…
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

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
  1. Add the 28-ounce can crushed tomatoes, 1 tablespoon Italian seasoning, and 6 cloves minced garlic to the crockpot; stir briefly to combine.
  2. 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.
  3. Pour the 15-ounce jar of Alfredo sauce into the crockpot and stir everything together until evenly combined.
  4. Place the 2 pounds of boneless skinless chicken breasts on top of the sauce and press them down lightly so they are mostly submerged.
  5. 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).
  6. 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.
  7. 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.
  8. Stir the 1/2 cup grated Parmesan cheese into the sauce until melted and evenly blended.
  9. 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.