The combination of slow-cooked chicken and ribeye steak might seem unconventional, but this recipe brings together two beloved proteins in a harmonious blend of flavors. This dish traces its roots to modern fusion cuisine, where classic French techniques meet contemporary cooking methods. The garlic butter sauce infuses both meats with rich flavor while keeping them remarkably tender, and the Parmesan puree provides a luxurious base that ties everything together.

Ingredients

For the Meat

• 2 chicken breasts (approximately 8 oz/225g each)
• 2 ribeye steaks (approximately 10 oz/285g each)
• 1/4 cup (60g) butter, melted
• 4 garlic cloves, finely minced
• 1/2 cup (120ml) chicken broth
• Salt and freshly ground black pepper to taste

For the Parmesan Puree

• 2.2 lbs (1kg) potatoes, peeled and cubed
• 1/4 cup (25g) freshly grated Parmesan cheese
• 1/4 cup (60ml) heavy cream
• Salt and white pepper to taste

Instructions

1. Begin by seasoning both the chicken breasts and ribeye steaks generously with salt and pepper. This initial seasoning is crucial for developing deep flavor throughout the cooking process.
2. Place the seasoned meats in your slow cooker, arranging them in a single layer if possible. If you need to stack them, place the chicken on the bottom as it requires longer cooking time.
3. In a medium bowl, combine the melted butter, minced garlic, and chicken broth. Whisk thoroughly to combine. The warm butter will help to distribute the garlic flavor evenly throughout the mixture.
4. Pour this garlic butter mixture evenly over the meats in the slow cooker, ensuring both the chicken and steaks are well-coated.
5. Cover and cook on low for 6-7 hours. The chicken should reach an internal temperature of 165°F (74°C), while the ribeye should reach your desired level of doneness (medium-rare: 135°F/57°C).

For the Parmesan Puree

1. About 30 minutes before serving, peel and cube your potatoes into 1-inch (2.5cm) pieces.
2. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat.
3. Reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
4. Drain the potatoes thoroughly and return them to the hot pot.
5. Add the heavy cream and use a potato masher or ricer to create a smooth puree.
6. Fold in the freshly grated Parmesan cheese while the potatoes are still hot. Season with salt and white pepper to taste.

Nutrition Information

(Per serving, serves 4)

• Calories: 685
• Protein: 52g
• Fat: 38g
• Carbohydrates: 35g
• Fiber: 3g
• Sodium: 580mg
• Cholesterol: 155mg

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a microwave-safe dish and heat in 30-second intervals until warmed through. You may need to add a splash of cream or butter to refresh the potato puree.

Chef’s Tips

• Choose well-marbled ribeye steaks for the best flavor and tenderness
• For the most flavorful garlic butter sauce, use unsalted butter and adjust the salt content to your preference
• Yukon Gold or Russet potatoes work best for the Parmesan puree
• Allow the meats to rest for 5-10 minutes before slicing to retain their juices
• For extra flavor, consider adding fresh herbs like thyme or rosemary to the slow cooker

This dish pairs beautifully with roasted vegetables or a crisp green salad to balance the rich flavors of the meat and creamy potato puree.