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, place the chicken breasts, 2 tbsp butter, minced garlic, rosemary, salt, and pepper. Cook on low for 4-6 hours until tender.
Heat olive oil in a skillet over medium-high heat. Season the ribeye steaks with salt and pepper. Sear both sides of the steaks for about 3-4 minutes until cooked to your desired doneness. Set aside.
Meanwhile, boil the potatoes in a pot for 15 minutes until tender. Drain and mash with remaining butter, heavy cream, and parmesan cheese. Season with salt and pepper.
Serve the slow-cooked garlic butter chicken and ribeye steaks with the creamy parmesan mashed potatoes for a rich, flavorful meal.
