Crockpot Garlic Butter Chicken & Steak with Parmesan Cream Sauce and Cheesy Roasted Potatoes
INGREDIENTS:
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
INSTRUCTIONS:
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 (donβt 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 400Β°F (200Β°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.
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