Crockpot Sun-Dried Tomato Chicken Alfredo is the ultimate easy weeknight dinner! With just a few minutes of prep, your slow cooker does all the work -leaving you with tender chicken, fettuccine pasta, and a rich, creamy sun-dried tomato Alfredo sauce. It’s a family-friendly dinner that feels restaurant-worthy but is simple enough to toss together on even the busiest nights.
If you’re after a Crockpot chicken recipe that the whole family will love, this easy Crockpot chicken alfredo will do it for you!
This chicken with pasta and sun-dried tomatoes is one of my favorite slow cooker recipes, not only because it’s absolutely delicious, but it’s also SO EASY. All you need are 8 simple ingredients and about 10 minutes to prep it.
All I need to do is whip up a veggie side like my roasted vegetables and maybe some garlic cheese bread, and dinner’s ready, effortlessly!
Why I LOVE this recipe!
- Short list of ingredients – When it comes to weeknight dinners, I’m not about long lists of ingredients. This one takes advantage of jarred alfredo and a few other pantry staples for a short list of ingredients and a super-simple recipe. Minimum ingredients, maximum flavor.
- Always a hit – EVERYONE loves this sun-dried tomato fettucine alfredo with chicken! It’s one of my most-requested main dishes.
- Delicious leftovers – I love having leftovers of this chicken alfredo with sun-dried tomatoes. I separate it into meal-size portions, refrigerate, then warm up for easy (and delicious!) lunches.
- Sun-dried tomatoes = SO much flavor – When making Crockpot chicken sun-dried tomatoes are one of my secret flavor-bomb ingredients! You’ve got to try it.
Recipe Notes
This Crockpot Sun Dried Tomato Chicken Alfredo recipe is as simple as promised! Just 8 ingredients and 10 minutes prep for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Crockpot Sun Dried Tomato Chicken Alfredo to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Crushed tomatoes – You’ll need one 28-ounce can.
- Italian seasoning – You can find Italian seasoning mix in the spices aisle, or you can make your own Italian seasoning at home.
- Garlic – Six cloves of garlic, peeled and minced.
- Sun-dried tomatoes – I prefer the sun-dried tomatoes with herbs that are packed in oil for maximum flavor.
- Alfredo sauce – Grab your favorite jarred variety of alfredo.
- Chicken – Two pounds of boneless, skinless chicken breast. Boneless skinless chicken thighs will work too.
- Parmesan cheese – I like grated Parmesan for this Crockpot chicken alfredo recipe.
- Fettucine noodles – The wide, long pasta shape is perfect for grabbing onto every bit of creamy tomato alfredo sauce.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Pesto Sun-Dried Tomato Chicken Alfredo– Stir in 1/2 cup pesto with the Parmesan cheese.
- Sun-Dried Tomato Chicken Alfredo with Spinach– Stir 3 cups of baby spinach in with the fettucine for an added dose of veggies.
- Spicy Crockpot Sun-Dried Tomato Chicken Alfredo– Crank up the heat by adding 1/2-1 teaspoon of crushed red pepper flakes to the sauce. Don’t forget an extra sprinkle for garnish!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Crockpot Sun Dried Tomato Chicken Alfredo.
Add the crushed tomatoes, Italian seasoning, garlic, drained sun-dried tomatoes, and alfredo sauce to the low cooker. Stir; add the chicken.
Once the sauce is bubbling and the chicken has cooked through, remove the chicken and place it on a cutting board. Chop into pieces.
Return the chicken to the sauce and stir until coated.
Add Parmesan and fettucine. Garnish and serve.
Recipe Tips
- Check the temp – Use an instant-read thermometer to double-check that the chicken is done. Insert the probe into the thickest part of the chicken. If the temp reads 165°F or higher, it’s done!
- Use salted water for the pasta – It’s true: Salting your water really does enhance the flavor of your pasta. I like to add a generous amount; the old adage that your pasta water should taste like the ocean is true!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Mix up the sauce ingredients beforehand and refrigerate in an airtight container for up to 3 days. Then it’s just a matter of adding the sauce and the chicken to the slow cooker on Crockpot chicken alfredo day.
- Freeze ahead – Add the sauce ingredients and chicken to a gallon-size freezer bag. Freeze for up to 6 months. Thaw overnight then pour in the slow cooker and proceed with the sun-dried tomato fettucine alfredo recipe.
- Use pre-minced garlic – You can find jarred already-chopped garlic at many well-stocked grocery stores. You’ll need about 1 teaspoon of pre-chopped garlic for every clove called for in a recipe.
Freezer Meal Instructions
Making this Crockpot Sun Dried Tomato Chicken Alfredo recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Place sauce ingredients and chicken in a freezer-safe container or storage bag.
- Label and transfer to the freezer.
- Thaw overnight.
- Pour ingredients into Crockpot and proceed with recipe.
How to Freeze Crockpot Sun Dried Tomato Chicken Alfredo After Cooking
- Allow sun dried tomatoes chicken pasta to cool to room temp.
- Place in a freezer-safe container or bag.
- Label and freeze.
- Thaw overnight in the fridge.
- Microwave in 30-second increments to reheat or place in a baking sheet, cover with foil, and bake until warmed through.
- Tip: If freezing this sun dried tomato fettucine alfredo, I suggest undercooking the pasta by a couple of minutes, which will help prevent the pasta from becoming too mush when frozen and reheated.
What to Serve with Crockpot Sun Dried Tomato Chicken Alfredo
Since this protein based dinner has the delicious flavors of Italian cuisine, it will pair well with many of your favorite Mediterranean/Italian inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Crockpot Sun Dried Tomato Chicken Alfredo Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
Should you cook pasta before adding to a slow cooker?
You can, but it’s not mandatory. It really depends on the recipe. For this sun-dried tomatoes chicken pasta, I cook the fettucine so that the pasta and sauce are the perfect texture/consistency when served. There are some Crockpot pasta recipes that allow for the pasta to be cooked in the Crockpot, but they need to have the proper amount of liquid to cook well.
Can you put jar Alfredo sauce in a slow cooker?
Yes you can! I find it works best with additional ingredients as part of a recipe, as with this chicken alfredo in Crockpot recipe.
More EASY Crockpot Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy Crockpot recipes here, or see a few of our readers favorite recipes below.
- Crockpot Creamy Garlic Chicken Bites
- Crockpot Tuscan Chicken
- Crockpot Marry Me Chicken
- Crockpot Greek Style Chicken with Veggies
Sun-Dried Tomato Chicken Alfredo
Ingredients
- 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
- Add the crushed tomatoes, Italian seasoning, garlic to the crockpot.
- Drain the oil from the sun dried tomatoes, then add the the tomato mixture in the slow cooker. Pour in the alfredo sauce then mix everything together.Lay the chicken breasts on top of the sauce and press down lightly so they are just submerged.
- Cook on high for 2.5-3 hours, or low for 3-3.5 hours.
- 15 minutes before the sauce is ready, cook the fettuccini noodles in salted water, per package instructions.
- Once the sauce is ready and chicken is cooked through, remove the chicken from the sauce and chop it into bite sized pieces. (Optional: shred chicken instead of chopping.) Mix the chicken back into the sauce.
- Stir the parmesan into the sauce, then toss sauce with the fettuccini. Optional: garnish with chopped parsley and additional parmesan cheese.
Recipe Notes
- Chicken: Boneless, skinless chicken thighs can be used instead.
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