This is a weeknight dinner that feels like a treat without the fuss. The crockpot does the heavy lifting: crushed tomatoes and sun-dried tomatoes build a bright, savory base, Alfredo sauce adds creaminess, and chicken cooks until tender. Toss it with fettuccine at the end and you have a saucy, comforting meal that travels well from pot to plate.
I test recipes with busy schedules in mind, so this one is designed for minimal hands-on time and maximum flavor. The ingredient list is short and straightforward, and the technique is mostly “set it and forget it.” A quick pasta boil right before serving gives the dish the right texture and stops the sauce from reducing too much.
Below you’ll find the ingredient checklist, the exact crockpot cooking steps, and practical notes for swaps, troubleshooting, storage, and reheating. Read the cooking guide once, gather your ingredients, and you’ll be ready to start. Let’s get dinner going.
Ingredient Checklist
- 28 ounce can crushed tomatoes — provides the tomato base and acidity; choose a good-quality can for a smooth, flavorful sauce.
- 1 tablespoon Italian seasoning — blends dried herbs so you don’t have to measure several spices separately.
- 6 cloves garlic, minced — aromatics that brighten the sauce; mince finely so the garlic distributes evenly.
- 8.5 ounce jar sun dried tomatoes, packed in oil with herbs — concentrated tomato flavor and a little savory oil; drain and roughly chop if large.
- 15 ounce jar Alfredo sauce — adds creaminess and richness; stirring it into the tomatoes gives a balanced, creamy tomato Alfredo.
- 2 pounds boneless skinless chicken breasts — the primary protein; nestle into the sauce to cook through and absorb flavor.
- 1/2 cup grated Parmesan cheese — stirred in at the end to add nuttiness and help thicken the sauce slightly.
- 1 pound fettuccine noodles — the pasta to toss with the sauce; cook to package instructions about 15 minutes before the sauce is ready.
Crockpot Sun-Dried Tomato Chicken Alfredo Cooking Guide
- Drain the oil from the 8.5-ounce jar of sun-dried tomatoes; roughly chop the tomatoes if they are large.
- Place the 28-ounce can of crushed tomatoes, 1 tablespoon Italian seasoning, the 6 cloves minced garlic, and the drained sun-dried tomatoes in the crockpot. Stir to combine.
- Pour in the 15-ounce jar of Alfredo sauce and stir until the mixture is evenly combined.
- Nestle the 2 pounds of boneless skinless chicken breasts into the sauce, pressing down lightly so they are just submerged.
- Cook on High for 2.5–3 hours or on Low for 3–3.5 hours, until the chicken reaches 165°F and is cooked through.
- About 15 minutes before the sauce is done, cook the 1 pound fettuccine according to the package instructions; drain the pasta.
- Remove the chicken from the crockpot, cut 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 incorporated.
- Add the drained fettuccine to the crockpot and toss with the sauce until the noodles are evenly coated. Serve immediately.
Why This Recipe Works
This recipe balances bright tomato flavors with the richness of Alfredo. Crushed tomatoes and sun-dried tomatoes create layered tomato notes: crushed tomatoes give body and acidity, while sun-dried tomatoes add an intense, slightly sweet umami. The Alfredo sauce brings cream and fat, which rounds out the acidity so the finished dish is smooth rather than sharp.
Cooking the chicken directly in the sauce does two things: it concentrates flavor into the meat, and the chicken releases a little liquid that enriches the sauce. Adding Parmesan at the end boosts savory depth and helps the sauce cling to the fettuccine. Timing the pasta so it’s freshly drained and tossed in right before serving keeps the noodles from overcooking or absorbing too much sauce.
Low-Carb/Keto Alternatives
If you want to lower carbs without changing the core sauce, swap the fettuccine for a low-carb noodle option. Zucchini noodles (spiralized and quickly sautéed or briefly microwaved to remove excess water) or shirataki fettuccine work well because they hold up to saucy preparations. Use the same amount by weight if you want similar volume, but expect the texture and final mouthfeel to differ from wheat pasta.
Another option is to serve the chicken and sauce over cauliflower rice for a hearty, lower-carb plate. The sauce pairs well with cauliflower because the creamy Alfredo coats the small rice pieces nicely.
Equipment Breakdown
Must-haves
Crockpot (slow cooker): any standard size that comfortably holds the ingredients — a 6-quart slow cooker is a good fit for this quantity. A large pot for boiling the fettuccine is necessary to cook the noodles properly.
Helpful extras
Instant-read thermometer: useful to confirm the chicken reaches 165°F. A large tongs or slotted spoon helps remove and shred the chicken. A colander to drain the pasta and a large mixing spoon for combining the pasta with the sauce complete the setup.
Common Errors (and Fixes)
Underseasoned sauce: Because the recipe keeps seasonings simple, taste before serving and adjust. If the sauce tastes flat, a small pinch of salt or an extra splash of the pasta cooking water can lift flavors. Add sparingly to avoid over-salting.
Watery sauce or overcooked pasta: If the pasta sits too long in the crockpot the noodles will soak up liquid and become gummy. Cook the fettuccine just before the chicken finishes and toss immediately. If the sauce seems thin after cooking, remove the lid and cook on High for an extra 10–15 minutes to reduce, or stir in a little extra Parmesan to thicken.
Tough chicken: Overcooking protein in a crockpot can dry it out. Follow the timing closely (High 2.5–3 hours or Low 3–3.5 hours) and check internal temp with an instant-read thermometer. If breasts are particularly thick, consider pounding them slightly for even cooking or slicing them in half horizontally before placing in the crockpot.
Allergy-Friendly Swaps
Dairy-free: Replace the Alfredo sauce and Parmesan with dairy-free alternatives made from cashews, coconut cream, or plant-based cheeses that tolerate heat. Choose a dairy-free Alfredo jar or make a simple cashew cream if you need to avoid all dairy. Be aware flavor and texture will change.
Gluten-free: Use certified gluten-free fettuccine or other gluten-free pasta. The sauce steps remain the same; cooking times for gluten-free pasta can differ, so follow the package directions and drain promptly.
Nightshade sensitivity: This recipe is tomato-forward and therefore not suitable for someone avoiding nightshades without modification. If nightshades must be avoided, this particular dish is not easily adapted and a different sauce base (e.g., a mushroom cream sauce) would be preferable.
Chef’s Notes
Sun-dried tomatoes bring concentrated flavor, so don’t skip them. Draining the oil helps control the fat level and prevents the sauce from becoming too oily. If the sun-dried tomatoes are packed with herbs in the oil, use them as-is after draining — the herbs will contribute nice background notes.
When shredding the chicken, you can use two forks, a stand mixer on low for 20–30 seconds, or chop it into bite-sized pieces if you prefer more texture. Shredded chicken will integrate into the sauce more completely; cut pieces will give pronounced bites of chicken.
Leftovers often taste better the next day as the flavors meld. If you plan to reheat for leftovers, separate pasta from sauce if possible to prevent the noodles from soaking up all the sauce.
Storage & Reheat Guide
Refrigeration
Store leftovers in an airtight container for up to 3–4 days. If possible, store sauce and pasta separately to maintain noodle texture.
Freezing
The sauce and chicken freeze well for up to 2 months. Freeze in a shallow container or a freezer bag with as much air removed as possible. Avoid freezing cooked fettuccine — it becomes mushy when thawed.
Reheating
Thaw frozen sauce overnight in the fridge. Reheat gently on the stove over low-medium heat, stirring occasionally. If reheating refrigerated portions, use a saucepan and add a splash of milk, cream, or pasta cooking water to loosen the sauce if it has thickened. For microwave reheating, use medium power and stir every 30–60 seconds to ensure even heating.
Your Questions, Answered
Q: Can I use thighs instead of breasts? A: Yes, boneless skinless chicken thighs can be used. They may need slightly less time to become tender, so start checking earlier. Thighs add a bit more fat and richness.
Q: Can I add vegetables? A: Yes — wilted spinach or sautéed mushrooms stirred in at the end work well. Add heartier vegetables (like peppers) early only if you don’t mind them softening significantly in the slow cooker.
Q: Can I prepare this ahead? A: Assemble the sauce (steps 1–3) in the crockpot insert and refrigerate for up to 24 hours. When ready, add the chicken and proceed with cooking times. Don’t add pasta until serving.
Next Steps
Gather the ingredients from the checklist, set your crockpot insert on the counter, and follow the Cooking Guide in order. If you want to make a full meal, prepare a simple green salad and a crusty bread to mop up the sauce. Save any leftovers separately and reheat gently when needed.
If you liked this recipe, bookmark or print the page for reference and try swapping chicken thighs or a gluten-free pasta next time to see what you prefer. Simple adjustments make this a flexible weeknight favorite.
Crockpot Sun-Dried Tomato Chicken Alfredo
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
Instructions
Instructions
- Drain the oil from the 8.5-ounce jar of sun-dried tomatoes; roughly chop the tomatoes if they are large.
- Place the 28-ounce can of crushed tomatoes, 1 tablespoon Italian seasoning, the 6 cloves minced garlic, and the drained sun-dried tomatoes in the crockpot. Stir to combine.
- Pour in the 15-ounce jar of Alfredo sauce and stir until the mixture is evenly combined.
- Nestle the 2 pounds of boneless skinless chicken breasts into the sauce, pressing down lightly so they are just submerged.
- Cook on High for 2.5–3 hours or on Low for 3–3.5 hours, until the chicken reaches 165°F and is cooked through.
- About 15 minutes before the sauce is done, cook the 1 pound fettuccine according to the package instructions; drain the pasta.
- Remove the chicken from the crockpot, cut 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 incorporated.
- Add the drained fettuccine to the crockpot and toss with the sauce until the noodles are evenly coated. Serve immediately.
Equipment
- Crockpot
- Large Pot
- Colander
- Knife
- Cutting Board
Notes
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.
