Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Mash

Instructions:

Step 1: Season the chicken breasts and ribeye steaks with salt, pepper, paprika, and thyme. Let them sit for 10 minutes to absorb the flavors.

Step 2: In a large skillet, heat olive oil over medium-high heat. Sear the chicken and steaks for 2-3 minutes on each side until browned but not fully cooked.

Step 3: Transfer the seared meats into a slow cooker. Pour the melted butter and minced garlic over the top. Cover and cook on low for 4-5 hours or until the meat is tender and infused with garlic butter flavor.

Step 4: Meanwhile, boil the cubed potatoes in salted water for 15-20 minutes until fork tender. Drain and mash with Parmesan cheese, heavy cream, and butter until smooth and creamy.

Step 5: Once the meats are cooked, serve them alongside generous scoops of the Parmesan mash. Spoon some of the garlic butter sauce from the slow cooker over the meat for added flavor. Garnish with chopped fresh parsley.

Storage Information:
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the meat and mash separately for best texture, either in the microwave or on the stovetop with a splash of broth or cream to restore moisture.