Crockpot Garlic Butter Chicken & Steak

Crockpot Garlic Butter Chicken & Steak with Parmesan Cream Sauce and Cheesy Roasted Potatoes

For the Chicken & Steak:

1 lb chicken breasts, cubed

1 lb sirloin steak, cubed

4 cloves garlic, minced

1/4 cup butter

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley for garnish

For the Parmesan Cream Sauce:

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tbsp garlic powder

1 tbsp onion powder

1 tsp Italian seasoning

Salt and pepper to taste

For the Cheesy Roasted Potatoes:

4 medium potatoes, cubed

2 tbsp olive oil

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 tbsp garlic powder

1 tbsp parsley

Salt and pepper to taste

Prepare the Chicken & Steak:

Heat butter and olive oil in a skillet over medium heat.

Season the chicken and steak with salt and pepper.

Sear the meat in the skillet for about 3-4 minutes until browned (don’t cook fully, just sear). Transfer to the crockpot.

Make the Parmesan Cream Sauce:

In the same skillet, add heavy cream, Parmesan, garlic powder, onion powder, and Italian seasoning.

Let the sauce simmer for 5 minutes until it thickens slightly, then pour over the chicken and steak in the crockpot.

Crockpot Cooking:

Cover and cook on low for 4 hours (or high for 2 hours).

Add sliced mushrooms or onions if desired for extra flavor, and continue cooking.

Prepare the Cheesy Roasted Potatoes:

Preheat the oven to 400°F (200°C).

Toss the cubed potatoes with olive oil, garlic powder, parsley, salt, and pepper.

Roast the potatoes on a baking sheet for 25-30 minutes or until golden and crispy.

Sprinkle with cheddar and Parmesan cheese, then return to the oven for another 5 minutes until the cheese is melted.

Assemble:

Once the crockpot dish is done, serve the chicken and steak with the thickened Parmesan cream sauce.

Garnish with fresh parsley and pair with the cheesy roasted potatoes.