Slow Cooker Garlic Butter Chicken & Ribeye with Parmesan Mashed Potatoes

Prepare the slow cooker: Add the chicken breasts and ribeye chunks to the slow cooker. In a bowl, mix together the melted butter, minced garlic, chopped thyme, chopped rosemary, dried oregano, salt, and black pepper. Pour this garlic butter mixture over the chicken and ribeye. Add the broth to keep the meat moist while cooking.

Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and the ribeye is cooked to your desired level of doneness. If you prefer a seared texture on the ribeye, you can quickly sear the pieces in a hot skillet after slow cooking.

Make the Parmesan mashed potatoes: About 30 minutes before the meat is done, prepare the mashed potatoes. Boil the peeled and chopped potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well.

Prepare the slow cooker: Add the chicken breasts and ribeye chunks to the slow cooker. In a bowl, mix together the melted butter, minced garlic, chopped thyme, chopped rosemary, dried oregano, salt, and black pepper. Pour this garlic butter mixture over the chicken and ribeye. Add the broth to keep the meat moist while cooking.

Read more on next page