Slow Cooker Garlic Butter Chicken And Ribeye with Parmesan Mashed Potatoes

Ingredients

For the Garlic Butter Chicken & Ribeye

• 2 boneless, skinless chicken breasts
• 1 ribeye steak (about 8 oz), cut into large chunks
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, melted
• 1/4 cup chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried parsley (optional, for garnish)

For the Parmesan Mashed Potatoes

• 4 large potatoes, peeled and cubed
• 1/2 cup milk (or more if needed)
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 tbsp unsalted butter
• Salt and pepper to taste

Instructions

Step 1: Prepare the Garlic Butter Mixture

1. In a bowl, mix together the melted butter, minced garlic, chicken broth, salt, pepper, paprika, thyme, and rosemary.

Step 2: Add Chicken & Ribeye to Slow Cooker

1. Place the chicken breasts and ribeye chunks in the slow cooker.
2. Pour the garlic butter mixture over the chicken and ribeye, ensuring they are well-coated.

Step 3: Cook

1. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken and ribeye are tender and fully cooked.

Step 4: Make the Parmesan Mashed Potatoes

1. In a large pot, add the peeled and cubed potatoes. Cover with water, add a pinch of salt, and bring to a boil.
2. Cook until potatoes are tender (about 15-20 minutes), then drain.
3. Return potatoes to the pot, and add milk, heavy cream, butter, and Parmesan cheese.
4. Mash until smooth, adding more milk as needed to reach desired consistency. Season with salt and pepper to taste.

Step 5: Serve

1. Plate the garlic butter chicken and ribeye alongside the Parmesan mashed potatoes.
2. Garnish with dried parsley (if desired) and serve warm.

Enjoy your comforting, flavorful meal!