Crockpot Sun-Dried Tomato Chicken Alfredo
Creamy slow-cooker chicken Alfredo with sun-dried tomatoes and crushed tomatoes, served over fettuccine.
Servings: 8 servings
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
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.
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.