Crockpot Sun-Dried Tomato Chicken Alfredo

If you love hands-off dinners that deliver big, comforting flavor, this Crockpot Sun-Dried Tomato Chicken Alfredo is your new weeknight hero. Silky Alfredo, tangy sun-dried tomatoes, and tender chicken simmer together slowly to become a rich sauce that clings to fettuccine for a plateful of creamy satisfaction. It’s cozy, approachable, and perfect for serving friends and family with minimal hands-on time.

Why You’ll Love This Recipe

This recipe takes the best parts of a restaurant-style Alfredo and makes it effortless. The slow cooker melds crushed tomatoes, garlic, Italian seasoning, and sun-dried tomatoes with chicken for deep, layered flavor. Adding a jar of Alfredo sauce and freshly grated Parmesan at the end keeps the final dish luxuriously creamy without needing heavy cream or constant stirring. Toss it with fettuccine noodles for classic results that feel indulgent but are surprisingly simple.

Ingredients

• 1 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
• 1 pound fettuccine noodles

Equipment

• Slow cooker (Crockpot)
• Large pot for boiling pasta
• Tongs or fork for shredding chicken
• Measuring cups and spoons
• Knife and cutting board

Prep Tips

• Drain part of the oil from the jar of sun-dried tomatoes if you prefer a less oily sauce, but reserve a tablespoon or so to retain flavor.
• Trim any excess fat from the chicken breasts and pat them dry so they heat evenly in the slow cooker.
• Mince the garlic fresh for the brightest, most aromatic results.
• If you like a smoother sauce, pulse the crushed tomatoes and sun-dried tomatoes briefly in a blender or food processor before adding them to the Crockpot.

Step-by-Step Directions

Follow these clear, sequential steps to make Crockpot Sun-Dried Tomato Chicken Alfredo. The order respects the ingredient list and ensures a creamy, flavorful result.

1. Place the 2 pounds of boneless skinless chicken breasts in the bottom of your slow cooker in a single layer if possible. This creates a base for the sauce to surround and slowly infuse into the meat.
2. Open the 28 ounce can of crushed tomatoes and pour the full contents evenly over the chicken breasts. The crushed tomatoes add body and a bright tomato backbone to the sauce.
3. Sprinkle 1 tablespoon of Italian seasoning over the tomatoes and chicken, distributing it as evenly as you can. The Italian seasoning gives the dish that familiar savory herb profile.
4. Add 6 cloves of minced garlic on top of the tomato layer. Try to spread the minced garlic so its flavor disperses throughout the sauce as it cooks.
5. Remove the 8.5 ounce jar of sun-dried tomatoes from the jar and roughly chop them if they are whole. Add the sun-dried tomatoes (including any flavorful herbs from their jar) into the slow cooker, distributing them across the surface. If the tomatoes are packed in oil, you may pour in a small amount of the oil—about one tablespoon—if you want extra richness, but do not add the entire jar liquid unless you prefer a more oily sauce.
6. Cover the slow cooker with its lid. Set the cooker to low and cook for 4 to 6 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F. Slow, gentle heat allows the flavors to meld and the chicken to become very tender.
7. When the chicken is fully cooked, remove the breasts from the slow cooker and transfer them to a plate or cutting board. Use two forks or tongs to shred the chicken into bite-sized pieces or strips, then return the shredded chicken to the slow cooker and stir gently to incorporate it into the tomato and sun-dried tomato sauce.
8. Pour the entire 15 ounce jar of Alfredo sauce into the slow cooker. Stir the Alfredo sauce into the tomato mixture thoroughly so it combines into a cohesive, creamy sauce. The Alfredo cuts the acidity of the tomatoes and creates the signature luxurious texture.
9. Add 1/2 cup grated Parmesan cheese to the slow cooker and stir well. The Parmesan will melt into the sauce and boost the savory, cheesy flavor. Taste the sauce at this point and add salt and pepper if desired, keeping in mind Parmesan already adds saltiness.
10. Turn the slow cooker to warm or low for 10 to 15 minutes to allow the Alfredo and Parmesan to meld with the tomatoes and chicken. This brief resting time helps the sauce thicken slightly and warms everything evenly before serving.
11. While the final melding happens, bring a large pot of salted water to a rolling boil. Add 1 pound of fettuccine noodles and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining; this starchy water can be used to adjust the sauce consistency if needed.
12. Drain the fettuccine and return the pasta to the pot or a large serving bowl. Pour the Crockpot Sun-Dried Tomato Chicken Alfredo sauce and shredded chicken over the fettuccine. Toss gently to coat the noodles evenly, adding a splash of reserved pasta water if the sauce needs loosening.
13. Serve the pasta hot, dividing it among plates or bowls. Optionally, sprinkle additional grated Parmesan cheese and a few torn basil leaves or a pinch of Italian seasoning on top for garnish and extra aroma.

Serving Suggestions

This Crockpot Sun-Dried Tomato Chicken Alfredo is rich and satisfying on its own, but a few simple sides elevate the meal:

• Garlic bread or a crusty loaf to soak up the sauce.
• A crisp green salad dressed with lemon vinaigrette to cut through the richness.
• Steamed or roasted vegetables like broccoli or asparagus for color and texture contrast.

Make-Ahead and Storage

The sauce and shredded chicken store well, making this a great recipe for leftovers or meal prep. Place cooled leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, stirring often, or microwave in short intervals until heated through. If the sauce thickens when chilled, stir in a splash of milk, cream, or reserved pasta water to loosen it as you reheat.

Notes and Variations

• For a slightly lighter version, swap half the Alfredo sauce for plain Greek yogurt stirred in at the end; add carefully and heat only until warm to prevent curdling.
• Want more heat? Stir in red pepper flakes with the garlic in step 4 or sprinkle on top when serving.
• For herb-forward brightness, finish with torn fresh basil or chopped parsley at the very end.
• If you prefer a smoother sauce, use an immersion blender in the slow cooker for a few seconds after shredding the chicken and before adding the Alfredo, then stir in the Alfredo sauce and Parmesan.

Common Questions

Can I use frozen chicken breasts? Yes. If using frozen chicken, increase the cooking time and ensure the chicken reaches 165°F before shredding. It may take an additional 1–2 hours on low depending on your slow cooker.

Is it possible to make this on the stovetop? Absolutely. Sear the chicken in a large skillet until golden, add the crushed tomatoes, Italian seasoning, garlic, and sun-dried tomatoes, then simmer until the chicken is cooked through. Shred the chicken in the pan, stir in the Alfredo and Parmesan, warm through, and toss with pasta.

How can I make the sauce thicker? Let the slow cooker sit uncovered for the last 20–30 minutes of cooking to allow some liquid to evaporate, or stir in an extra 1/4 cup of grated Parmesan. Alternatively, toss the pasta with the sauce immediately so the noodles absorb some of the sauce.

Who Should Make This

This recipe is perfect for busy home cooks who want a comforting, crowd-pleasing meal with very little hands-on time. It’s great for potlucks, weeknight dinners, or any time you want a classic creamy pasta with bold tomato and sun-dried tomato flavor. The slow cooker does the heavy lifting while you focus on other tasks or simply relax.

Final Thoughts

Crockpot Sun-Dried Tomato Chicken Alfredo proves that slow-cooked meals can feel elegant without complicated steps. With pantry-friendly ingredients like crushed tomatoes, garlic, sun-dried tomatoes, jarred Alfredo, and Parmesan, this dish comes together easily but tastes like you spent hours in the kitchen. Serve it with a simple salad and crusty bread for a satisfying, family-friendly dinner that fills the house with irresistible aroma.

Enjoy every creamy, tangy, and savory bite of this comforting slow-cooked pasta dinner.