Slow-Cooker Sheet-Pan Chicken with Roasted Eggplant, Dates & Pistachio Gremolata (Gluten-Free)
Tender slow-cooked chicken thighs are finished on a sheet pan with caramelized eggplant, sweet dates, and a vibrant pistachio gremolata for a Mediterranean-inspired gluten-free dinner. This method ensures maximum flavor and a beautiful golden finish.
- 2 lbs boneless, skinless chicken thighs
- 2 cups eggplant, cut into 1-inch cubes
- 0.5 cup pitted Medjool dates, halved
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp smoked paprika
- 1.5 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp lemon zest
- 0.25 cup fresh parsley, finely chopped
- 0.25 cup roasted, unsalted pistachios, chopped
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Instructions
In a slow cooker, combine chicken thighs, half the olive oil, cumin, coriander, paprika, 1 tsp salt, 1/4 tsp pepper, and half the minced garlic. Toss well. Cook on low for 4 hours or until chicken is tender but not falling apart.
⏱️ 240 minutesPreheat oven to 425°F. Line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FOn the sheet pan, toss eggplant, red onion, and dates with remaining olive oil, 0.5 tsp salt, 0.25 tsp pepper, and remaining garlic. Add chicken thighs, nestling them among the vegetables. Roast for 20 minutes until vegetables are caramelized and chicken is golden.
⏱️ 20 minutes 🌡️ 425°FWhile roasting, mix lemon zest, parsley, and pistachios in a small bowl to make gremolata.
⏱️ 2 minutesSprinkle gremolata over the chicken and vegetables before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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