Slow Cooker Garlic Butter Chicken & Ribeye with Parmesan Mashed Potatoes

Ingredients

: For the Chicken and Ribeye : – 4 boneless, skinless chicken breasts – 2 ribeye steaks (about 1 pound total) – 1/2 cup unsalted butter, melted – 6 cloves garlic, minced – 1 teaspoon Italian seasoning – 1 teaspoon paprika – Salt and pepper to taste – Fresh parsley, chopped (for garnish) For the Parmesan Mashed Potatoes: – 2 pounds russet potatoes, peeled and diced – 1/2 cup heavy cream – 1/2 cup grated Parmesan cheese – 4 tablespoons unsalted butter – Salt and pepper to taste Directions: 1. In a small bowl, mix melted butter, minced garlic, Italian seasoning, paprika, salt, and pepper. 2. Place chicken breasts and ribeye steaks in the slow cooker, then pour the garlic butter mixture over them, ensuring they are well-coated. 3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender. 4. For the mashed potatoes, place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. 5. Drain the potatoes and return them to the pot. Add heavy cream, Parmesan cheese, butter, salt, and pepper. Mash until smooth and creamy. 6. Once the chicken and ribeye are done cooking, shred the chicken with two forks and stir it into the juices in the slow cooker. 7. Serve the garlic butter chicken and ribeye alongside the Parmesan mashed potatoes, garnished with fresh parsley. Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes Kcal: 680 kcal | Servings: 4 servings