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Crockpot Sun-Dried Tomato Chicken Alfredo

This Crockpot Sun-Dried Tomato Chicken Alfredo is a cozy, one-pot wonder that's bursting with flavor!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 6 servings

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
  • 1 pound fettuccine noodles

Instructions

Instructions:

  • Start by gathering all your ingredients. Mince the garlic and chop the sun-dried tomatoes if they are not already chopped.
  • In your crockpot, add the crushed tomatoes, Italian seasoning, minced garlic, and the jar of sun-dried tomatoes (with their oil). Stir everything together to combine.
  • Place the boneless skinless chicken breasts on top of the mixture and season with a pinch of salt and pepper.
  • Pour the jar of alfredo sauce over the chicken and tomato mixture, mixing gently to ensure the chicken is coated.
  • Cover the crockpot and cook on low for about 6 to 8 hours or on high for 3 to 4 hours.
  • Once cooked, remove the chicken and shred it with two forks, then return it to the crockpot and stir.
  • Prepare the fettuccine noodles according to package instructions, then drain.
  • Stir the cooked fettuccine into the crockpot and mix until well coated. Top with grated parmesan cheese before serving!

Equipment

  • Crockpot
  • Measuring cups and spoons
  • Cutting board and knife
  • Colander
  • Serving Spoon

Notes

  • Leftovers can be stored in an airtight container for up to 3 to 4 days.
  • This dish can be frozen for up to 3 months. Thaw overnight before reheating.
  • Consider adding vegetables like spinach or bell peppers for extra nutrition.