Ingredients:
2 chicken breasts
2 ribeye steaks
1/4 cup butter, melted
4 cloves garlic, minced
1/2 cup chicken broth
1 lb potatoes, peeled and cubed
1/4 cup Parmesan cheese
1/4 cup heavy cream
Salt and pepper, to taste
Directions:
Place chicken breasts and ribeye steaks in a slow cooker.
In a small bowl, mix melted butter, garlic, and chicken broth. Pour over the meat.
Cook on low for 6-7 hours or until the chicken is tender and steaks are cooked to your liking.
Meanwhile, boil the potatoes until soft, about 15 minutes. Drain, then mash with Parmesan cheese, heavy cream, salt, and pepper.
Serve the garlic butter chicken and ribeye with a side of creamy Parmesan mashed potatoes.
