why make this recipe
Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes is a delicious and comforting meal that everyone will love. This recipe is perfect for busy days, as it requires minimal hands-on time and allows the slow cooker to do all the work. The combination of tender chicken, juicy ribeye steaks, and creamy Parmesan potatoes makes for a satisfying dinner that can impress your family or guests.
how to make Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes
Ingredients:
- 4 chicken breasts
- 2 ribeye steaks
- 4 tbsp butter (divided)
- 5 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried rosemary
- Salt and pepper to taste
- 4 large potatoes, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Directions:
- In a slow cooker, combine the chicken breasts, 2 tablespoons of butter, minced garlic, olive oil, rosemary, salt, and pepper. Cover and cook on low for 6-7 hours or until chicken is tender.
- In a pan, cook the ribeye steaks over medium-high heat until seared to your liking. Let rest.
- Boil the chopped potatoes in salted water until tender. Drain and mash with the remaining butter, heavy cream, and Parmesan cheese until creamy.
- Serve the slow-cooked chicken and ribeye steaks with the Parmesan mashed potatoes on the side.
how to serve Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes
This dish is best served hot. You can plate the chicken and ribeye steaks along with a generous portion of Parmesan mashed potatoes. For a lovely finish, you might add a sprinkle of fresh herbs or a dash of extra Parmesan on top. This makes for a beautiful and hearty meal that looks great on the table.
how to store Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes
If you have leftovers, let the food cool down, and then store it in airtight containers. You can keep the chicken, ribeye, and potatoes in the fridge for up to 3 days. For longer storage, you can freeze the chicken and ribeye steaks in individual portions. The mashed potatoes can also be frozen, though their texture may change when reheated.
tips to make Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes
- For more flavor, marinate the chicken in garlic and herbs for a few hours before cooking.
- Use a meat thermometer to check the doneness of the ribeye steaks. Aim for an internal temperature of 135°F for medium-rare.
- Feel free to add some vegetables, like carrots or green beans, to the slow cooker for added nutrition.
variation
You can easily customize this recipe. Instead of chicken and ribeye, try using pork chops or turkey cutlets. You can also substitute sweet potatoes for regular potatoes for a healthier twist.
FAQs
Can I cook this recipe on high in the slow cooker?
Yes, you can cook the chicken on high for about 4-5 hours if you’re short on time.
What sides go well with this meal?
Besides the Parmesan mashed potatoes, you can serve a simple green salad or steamed vegetables for a complete meal.
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken for even cooking. If using frozen chicken, make sure to cook it on high in the slow cooker and extend the cooking time.
Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes
Ingredients
For the Slow Cooked Chicken
- 4 pieces chicken breasts Use boneless, skinless for easier preparation.
- 2 pieces ribeye steaks Choose well-marbled steaks for better flavor.
- 4 tbsp butter Divided - 2 tbsp for chicken, 2 tbsp for potatoes.
- 5 cloves garlic, minced Fresh garlic is preferred for best flavor.
- 1 tbsp olive oil For cooking the ribeye steaks.
- 1 tsp dried rosemary Can substitute with fresh rosemary.
- to taste Salt and pepper Season to preference.
For the Parmesan Potatoes
- 4 large potatoes, peeled and chopped Russet potatoes are ideal for mashing.
- 1/2 cup heavy cream Adjust quantity for desired creaminess.
- 1/4 cup grated Parmesan cheese Freshly grated will yield the best results.
Instructions
Preparation
- In a slow cooker, combine the chicken breasts, 2 tablespoons of butter, minced garlic, olive oil, rosemary, salt, and pepper. Cover and cook on low for 6-7 hours or until chicken is tender.
- In a pan, cook the ribeye steaks over medium-high heat until seared to your liking. Let rest.
- Boil the chopped potatoes in salted water until tender. Drain and mash with the remaining butter, heavy cream, and Parmesan cheese until creamy.
Serving
- Serve the slow-cooked chicken and ribeye steaks with the Parmesan mashed potatoes on the side.
- Optionally, garnish with fresh herbs or extra Parmesan.