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If you’re searching for a show-stopping dish that combines rich flavors with tender textures, look no further than Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes. This recipe is a culinary delight that is perfect for family gatherings, special celebrations, or even a cozy night in. The marriage of succulent chicken thighs, juicy ribeye steaks, and crispy, cheesy potatoes creates a comforting meal that not only pleases the palate but also warms the heart.

Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes

Elevate your dinner game with this incredible recipe for Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes. Perfect for any occasion, this dish combines tender chicken thighs, juicy ribeye, and crispy, cheesy potatoes for a comforting feast. Slow-cooking allows flavors to meld beautifully, making every bite a delight. Discover how to create this mouthwatering masterpiece and impress your guests! #SlowCooked #GarlicButterChicken #Ribeye #ParmesanPotatoes #ComfortFood #DinnerParty #Foodie
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Ingredients
  

For the Garlic Butter Chicken:

4 chicken thighs, bone-in and skin-on

4 cloves garlic, minced

1/2 cup unsalted butter, melted

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper, to taste

Juice of 1 lemon

For the Ribeye:

2 ribeye steaks (about 1 inch thick)

2 tablespoons olive oil

Salt and pepper, to taste

Fresh rosemary sprigs for garnish

For the Parmesan Potatoes:

2 pounds baby potatoes, halved

1/4 cup olive oil

1/2 cup grated Parmesan cheese

2 teaspoons garlic powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Garlic Butter Chicken:

    - In a bowl, mix the melted butter, minced garlic, thyme, rosemary, smoked paprika, lemon juice, salt, and pepper.

      - Place the chicken thighs in the slow cooker and pour the garlic butter mixture over them. Ensure the chicken is well-coated.

        - Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.

          Roast the Parmesan Potatoes:

            - Preheat your oven to 425°F (220°C).

              - In a large mixing bowl, combine the halved baby potatoes, olive oil, garlic powder, salt, and pepper. Toss until well coated.

                - Spread the potatoes out in a single layer on a large baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

                  - Remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for an additional 5 minutes to melt the cheese.

                    - Garnish with fresh parsley before serving.

                      Cook the Ribeye:

                        - Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes; this helps them cook evenly.

                          - Heat a cast-iron skillet or grill pan over high heat. Add olive oil.

                            - Season the steaks generously with salt and pepper on both sides.

                              - Once the oil is hot, add the ribeye steaks and sear for about 3-4 minutes on each side for medium-rare, or adjust cooking time to your preference.

                                - Remove from heat and let the steaks rest for 5 minutes before slicing. Garnish with fresh rosemary sprigs.

                                  Serve:

                                    - Plate the garlic butter chicken alongside the crispy Parmesan potatoes and sliced ribeye. Drizzle any remaining garlic sauce from the slow cooker over the chicken and potatoes for extra flavor.

                                      Prep Time: 15 minutes | Total Time: 6-8 hours (including slow cooking) | Servings: 4