Slow-Cooked Garlic Chicken & Ribeye with Parmesan Potatoes
This hearty dish features tender, slow-cooked garlic-infused chicken and juicy ribeye steak, served alongside crispy, cheesy Parmesan potatoes. The slow cooking process ensures deep flavors and melt-in-your-mouth texture, making it a perfect comfort meal for special occasions or a satisfying family dinner.
Ingredients:
For the Slow-Cooked Garlic Chicken:
4 boneless, skinless chicken breasts (or thighs for extra juiciness)
6 cloves garlic (minced)
1 cup chicken broth
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme (or fresh)
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
½ cup heavy cream (for a creamy garlic sauce, optional)
For the Ribeye Steak:
2 ribeye steaks (1-1.5 inches thick)
3 tablespoons olive oil
3 cloves garlic (smashed)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried rosemary or thyme
1 teaspoon Worcestershire sauce (optional)
For the Parmesan Potatoes:
1.5 lbs baby potatoes (halved)
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (for garnish)
Instructions:
1. Prepare & Slow Cook the Garlic Chicken:
1. Sear the Chicken:
Heat olive oil in a skillet over medium-high heat.
Sear the chicken for 2-3 minutes per side until golden brown.
2. Slow Cook:
Transfer the chicken to a slow cooker.
Add garlic, chicken broth, salt, pepper, thyme, paprika, red pepper flakes, and lemon juice.
Cover and cook on low for 5-6 hours or high for 3-4 hours until the chicken is tender.
(Optional: Stir in heavy cream during the last 30 minutes for a creamy garlic sauce.)
2. Prepare the Parmesan Potatoes:
1. Preheat Oven: 400°F (200°C).
2. Season: Toss potatoes with olive oil, salt, pepper, garlic powder, and oregano.
3. Bake: Spread on a baking sheet and roast for 30-35 minutes, flipping halfway, until golden and crispy.
4. Add Cheese: Sprinkle Parmesan over the hot potatoes and bake for another 5 minutes.
5. Garnish with Parsley.
3. Cook the Ribeye Steak:
1. Bring to Room Temperature: Let the steaks sit out for 30 minutes before cooking.
2. Season: Rub with olive oil, salt, pepper, smoked paprika, and rosemary.
3. Sear:
Heat a cast-iron skillet over high heat.
Add the steaks and sear for 3-4 minutes per side.
4. Olive oil Basting:
Reduce heat to medium. Add olive oil and garlic.
Spoon the olive oil over the steak for 1-2 minutes.
5. Rest: Remove from heat and let rest for 5-10 minutes before slicing.
Nutritional Information
Calories: ~720
Protein: ~55g
Carbohydrates: ~30g
Fat: ~42g
Fiber: ~4g
Sugar: ~2g
(Values may vary based on portion sizes and ingredients.)
Notes:
Make It Lighter: Use half-and-half instead of heavy cream for a lighter sauce.
Add Veggies: Serve with steamed asparagus, roasted Brussels sprouts, or a side salad.
Cooking Ribeye to Preference:
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well Done: 160°F+ (71°C)
Slow Cooker Alternative: If short on time, cook the chicken in an Instant Pot on high pressure for 15 minutes with a 10-minute natural release.
Total Time:
Prep Time: 20 minutes
Slow Cooker Chicken: 5-6 hours (or Instant Pot 25 minutes)
Parmesan Potatoes: 40 minutes
Ribeye Steak: 15 minutes
Total Time: 6+ hours (or 1 hour if using Instant Pot for chicken)