Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes
Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes is a rich, savory meal that pairs tender proteins with creamy, herb-flecked potatoes for a classic “surf and turf” style comfort dish. This recipe yields a complete dinner with minimal active prep time, relying on slow-cooking to develop deep garlic-butter flavors in the meat.
Ingredients
The Proteins
- 4 boneless, skinless chicken breasts
- 2 ribeye steaks
- 4 tbsp butter, divided
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 1 tsp dried thyme or rosemary
Parmesan Potatoes
- 1.5 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream or whole milk
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped
Instructions
1. Prepare the Meat
Season the chicken breasts and ribeye steaks generously on both sides with salt, pepper, and your choice of dried herbs. In a large skillet over high heat, sear the steaks for 2 minutes per side to develop a crust; set aside.
2. Slow Cook
Place the chicken breasts in the bottom of the slow cooker. Arrange the seared ribeyes on top. Distribute the minced garlic over the meat and place 1 tablespoon of butter on each piece of protein. Cover and cook on Low for 5–6 hours or High for 3 hours until the chicken is tender and the steaks have reached your desired level of doneness.
3. Prepare the Potatoes
While the meat finishes, boil the cubed potatoes in salted water until fork-tender (about 15–20 minutes). Drain the water and return the potatoes to the pot.
4. Mash and Season
Add the Parmesan cheese, butter, and cream to the hot potatoes. Mash until smooth and creamy. Stir in the fresh parsley and adjust seasoning with salt and pepper to taste.
5. Serve
Plate a generous scoop of the Parmesan potatoes and top with a piece of garlic butter chicken and a slice of ribeye. Spoon the remaining garlic butter juices from the slow cooker over the meat before serving.
