Ingredients:
4 boneless, skinless chicken breasts
2 ribeye steaks (about 1-inch thick)
1.5 lbs baby potatoes, halved
4 tbsp butter, divided
5 cloves garlic, minced
1 tsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Optional: Fresh parsley for garnish
Optional Prep: Sear Ribeye First
To keep ribeye from becoming too soft or greasy in the slow cooker:
Heat a skillet over high heat with 1 tsp olive oil.
Sear ribeyes on each side for 1 minute (just until browned). Set aside.
Instructions:
1. Layer potatoes
Place halved baby potatoes in the bottom of the slow cooker. Season lightly with salt and pepper.
2. Add chicken
Place chicken breasts over the potatoes.
3. Make garlic butter mix
Melt 2 tbsp butter and combine with minced garlic and dried rosemary. Pour half of this mixture over the chicken and potatoes.
4. Cook Part 1
Cover and cook on LOW for 3 hours.
5. Add ribeye steaks
After 3 hours, nestle the (optional seared) ribeye steaks on top of the chicken and potatoes. Drizzle the remaining garlic butter (plus 2 tbsp melted butter) over everything. Add Parmesan cheese on top.
6. Cook Part 2
Continue cooking on LOW for another 2.5–3 hours (or until chicken is fully cooked and tender, and ribeye is still moist).
7. Serve
Carefully remove chicken and steak. Plate with potatoes, spoon garlic butter sauce over top, and sprinkle with extra Parmesan and parsley.
Leave a Comment