Crock Pot Marry Me Chicken
GLUTEN FREE DINNER RECIPE
Lauren Vasnelis
7/29/2026
Crockpot Marry Me Chicken
This Crockpot Marry Me Chicken is rich, comforting, and full of bold flavor without requiring much hands-on work. Tender chicken slowly cooks in a creamy garlic sauce with sun-dried tomatoes and fresh spinach, then can be served whole or shredded directly in the crockpot. Spoon it over jasmine rice for a dinner that feels far more indulgent than the effort required.
Servings: 4
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Ingredient Breakdown
Chicken Breasts
Chicken breasts become tender as they slowly cook in the creamy sauce. You can leave them whole for serving or shred them directly in the crockpot once they are fully cooked.
Try to use chicken breasts that are relatively similar in size and thickness so they finish cooking at approximately the same time. Larger or especially thick pieces may require additional cooking time.
Gluten-Free Flour
The flour serves a different purpose in this recipe than it would in a fried chicken recipe. It is not intended to create a crispy coating. Instead, it gradually releases into the liquid as the chicken cooks and helps thicken the sauce over time.
I use Bob's Red Mill 1-to-1 Gluten Free Baking Flour, but conventional all-purpose flour can be substituted at a one-to-one ratio.
Garlic
Garlic gives the sauce its bold, savory base. Four teaspoons creates a noticeable garlic flavor, but you can add more according to your preference.
Freshly minced garlic or jarred minced garlic will both work well in this recipe.
Tomato Paste
Tomato paste adds concentrated tomato flavor, color, and richness without introducing too much additional liquid.
Dolloping and spreading it over the chicken allows it to gradually blend into the broth and coconut cream as everything cooks.
Chicken Broth
Chicken broth provides the liquid needed to cook the chicken and loosen the tomato paste. It also adds savory flavor to the finished sauce.
Choose a chicken broth with a flavor and sodium level that works for your dietary needs, especially if you plan to season the recipe generously with additional salt.
Full-Fat Coconut Milk
Full-fat coconut milk replaces the heavy cream traditionally used in Marry Me Chicken. For the thickest and creamiest sauce, refrigerate the unopened can upside down for 24 hours before making the recipe.
Chilling the can allows the thick, full-fat coconut portion to solidify separately from the thinner liquid. Open the chilled can and scoop out the thick coconut cream to measure for this recipe.
Conventional heavy cream can be substituted at a one-to-one ratio if dairy works for your dietary needs.
Sun-Dried Tomatoes
Sun-dried tomatoes add concentrated tomato flavor, slight sweetness, and a chewy texture that contrasts with the tender chicken and creamy sauce.
Dice them into small pieces so they distribute evenly throughout the finished dish.
Fresh Spinach
Fresh spinach adds color, texture, and a mild earthy flavor that balances the rich sauce. Ten ounces may seem like a lot when first added to the crockpot, but the spinach wilts down considerably during the final hour of cooking.
Adding the spinach near the end allows it to wilt into the sauce without cooking for the full three and a half hours.
Ingredients
4 chicken breasts
½ cup gluten-free all-purpose flour, such as Bob's Red Mill 1-to-1 Gluten Free Baking Flour
4 teaspoons minced garlic, or more to taste
2 tablespoons tomato paste
½ cup chicken broth
1 cup thick coconut cream from a chilled can of full-fat coconut milk
½ cup diced sun-dried tomatoes
10 ounces fresh spinach
Salt, Black Pepper & Oregano, to taste
Optional for Serving
Cooked jasmine rice
Any gluten-free or dairy-free swaps can be substituted back to conventional ingredients at a one-to-one ratio unless otherwise specified.
Instructions
Add the gluten-free flour to a shallow dredging plate. Coat each chicken breast evenly in the flour, then arrange the chicken in the bottom of the crockpot. The flour is not intended to make the chicken crispy. It gradually releases as the chicken cooks and helps thicken the sauce.
Season the chicken with salt, black pepper, oregano, and minced garlic.
Dollop the tomato paste over the chicken and spread it out as evenly as possible.
Pour the chicken broth and thick coconut cream over the chicken. Sprinkle the diced sun-dried tomatoes over the top, then gently stir just enough to combine the sauce ingredients.
Cover the crockpot and cook on High for 2½ hours.
One hour before the chicken is finished, remove the lid and add the fresh spinach directly to the crockpot. Replace the lid and continue cooking on High for the final hour so the spinach can wilt into the sauce.
After a total cooking time of 3½ hours, confirm that the chicken has reached an internal temperature of 165°F.
Leave the chicken breasts whole or shred them to your preferred texture. For a thicker sauce, shred the chicken directly in the crockpot while it remains on Low or Warm. I prefer to leave the chicken slightly chunky.
Serve the chicken and sauce over optional jasmine rice and enjoy.
Lauren's Tips 💛
Plan Ahead for the Coconut Cream: Refrigerate an unopened can of full-fat coconut milk upside down for 24 hours. This helps the thick coconut cream separate from the thinner liquid, giving you a richer, creamier sauce.
Notes
The flour coating is used to slowly thicken the sauce. It is not intended to become crispy in the crockpot.
Ten ounces of spinach may initially look like a lot, but it will wilt significantly during the final hour of cooking.
Chicken breasts can vary in size, so the exact cooking time may need to be adjusted.
Always confirm that the thickest part of the chicken has reached an internal temperature of 165°F.
Keep the crockpot on Low or Warm while shredding if you would like the sauce to continue thickening.
Heavy cream can replace the coconut cream at a one-to-one ratio.
Serve the chicken whole or shredded depending on your preferred texture.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat gently in the microwave, on the stovetop over low heat, or in the crockpot on Warm until heated through.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Why is the chicken coated in flour?
The flour is not used to make the chicken crispy. It slowly releases into the cooking liquid and helps thicken the creamy sauce.
Can I use regular wheat flour?
Yes. Conventional all-purpose flour can replace the gluten-free one-to-one flour at the same ratio.
Can I use heavy cream instead of coconut cream?
Yes. Heavy cream can replace the coconut cream at a one-to-one ratio.
Why should the coconut milk can be refrigerated upside down?
Refrigerating the can upside down for 24 hours helps the thick coconut cream separate from the thinner liquid, making it easier to scoop out the rich portion needed for the sauce.
Why is the spinach added during the final hour?
Adding the spinach during the final hour gives it enough time to wilt and blend into the sauce without cooking it for the entire three and a half hours.
Can I use frozen spinach?
Fresh spinach produces the best texture. Frozen spinach contains more moisture and can thin the sauce. If using frozen spinach, thaw it completely and squeeze out as much excess liquid as possible before adding it.
Do I have to shred the chicken?
No. The chicken can be served whole. Shredding it directly in the crockpot simply allows the sauce to coat more of the chicken.
Can I cook this recipe on low?
This recipe was developed using the High setting for 3½ hours. Cooking it on Low will require additional time and has not been tested for this version.
Can I use chicken thighs instead?
Yes. Boneless, skinless chicken thighs can be substituted, although the texture and cooking time may differ slightly.
What should I serve with Crockpot Marry Me Chicken?
Jasmine rice works especially well because it absorbs the creamy sauce. You can also serve it with gluten-free pasta, mashed potatoes, cauliflower rice, or roasted vegetables.
Why is my sauce thinner than expected?
Coconut milk brands can vary, and using too much of the thin coconut liquid can create a looser sauce. Shredding the chicken directly in the crockpot and allowing it to remain on Low or Warm can help the sauce continue to thicken.
How should I store leftovers?
Allow the chicken to cool, then store it with the sauce in an airtight container in the refrigerator for 3 to 4 days.