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Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and the ribeye is cooked to your desired level of doneness. If you prefer a seared texture on the ribeye, you can quickly sear the pieces in a hot skillet after slow cooking.
Make the Parmesan mashed potatoes: About 30 minutes before the meat is done, prepare the mashed potatoes. Boil the peeled and chopped potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well.
Mash the potatoes: Return the drained potatoes to the pot. Add the heavy cream and butter, mashing until smooth and creamy. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Keep warm.
Serve: Plate the garlic butter chicken and ribeye alongside a generous helping of Parmesan mashed potatoes. Drizzle some of the remaining garlic butter sauce from the slow cooker over the meat. Garnish with fresh parsley and chives. Enjoy!
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 4-6 hours (slow cooker) + 20 minutes (mashed potatoes)
Total Time: 4 hours 40 minutes
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