Crock Pot Chicken Alfredo

4.64 from 30 votes

Five ingredient, super simple, slow cooker chicken alfredo with sun dried tomatoes and spinach.

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

1.5 pounds boneless skinless chicken breasts 3 breasts, cubed
salt & pepper to taste
1 teaspoon dried onion
15 ounces alfredo sauce (I used Classico Roasted Garlic but also love Trader Joe's)
½ cup sun dried tomatoes julienned
1 cup fresh baby spinach
½ pound pasta cooked (we used capellini/angel hair)

Instructions

Cube your chicken breasts then season with salt & pepper.
1.5 pounds boneless skinless chicken breasts, salt & pepper
Add the chicken to the crock pot and sprinkle with the dried onion.
1 teaspoon dried onion
Pour the jar of alfredo sauce over the chicken. I also added a little water (about 1/4 cup) to the jar, closed the lid, shook it, then added that to the crock pot as well.
15 ounces alfredo sauce
Cover and cook on HIGH for 4 hours or LOW for about 6.
Once the 4 (or 6 hours) are up, add in the sun dried tomatoes.
1/2 cup sun dried tomatoes, 1 cup fresh baby spinach
Tear up the baby spinach and toss that in, too.
Stir and let the spinach wilt and the tomatoes slightly soften.
Meanwhile, cook the pasta then spoon on top.
1/2 pound pasta

Video

Notes

It’s not recommended to use frozen chicken in the slow cooker—it heats too slowly to ensure food safety. Always use thawed chicken.
A jarred Alfredo sauce makes this recipe super simple—Classico Roasted Garlic and Trader Joe’s are great picks.
Leftovers should be stored in an airtight container for up to 3 days.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition