Crockpot Sun-Dried Tomato Chicken Alfredo
Creamy, hands-off sun-dried tomato chicken alfredo made in the crockpot and tossed with fettuccine.
Equipment
- crockpot (slow cooker)
- Measuring cups and spoons
- Knife
- Cutting Board
- Large Pot
- Colander
- tongs or spoon
Ingredients
- 28 ounce crushed tomatoes
- 1 tablespoon Italian seasoning
- 6 cloves garlic minced
- 8.5 ounce sun-dried tomatoes jar, packed in oil with herbs, drained
- 15 ounce alfredo sauce jar
- 2 pounds boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1 pound fettuccine noodles
Instructions
- Drain excess oil from the sun-dried tomatoes and set the tomatoes aside.
- Place the crushed tomatoes, Italian seasoning, and minced garlic into the crockpot and stir to combine.
- Add the drained sun-dried tomatoes to the tomato mixture in the crockpot, then pour in the jar of Alfredo sauce and stir until evenly mixed.
- Lay the chicken breasts on top of the sauce and press down lightly so they are just submerged.
- Cover and cook on high for 2.5–3 hours (150–180 minutes total cook time listed uses high setting as per CSV); alternatively cook on low for 3–3.5 hours.
- About 15 minutes before the sauce is ready, cook the fettuccine in a large pot of salted boiling water according to package instructions, then drain.
- When the chicken is cooked through, remove it from the crockpot, chop or shred into bite-sized pieces, and return it to the sauce.
- Stir the grated Parmesan into the sauce until combined, then toss the sauce with the cooked fettuccine until well coated.
- Serve immediately.
Notes
- Drain the oil from sun-dried tomatoes and discard the excess oil.
- It is okay if a small amount of oil remains on the tomatoes.
- Swap chicken breasts for boneless skinless thighs if preferred.
- Leftovers refrigerate in an airtight container for 3–4 days.
- This recipe can be frozen before or after cooking.
- Scale the recipe up or down and adjust crockpot size accordingly.