If you’ve never made slow cooker Cornish hens, you’re in for something special. These little birds might look fancy, but they’re surprisingly easy to cook and perfect when you want something cozy yet elegant for a dinner gathering.
I enjoy this recipe for small dinner parties or holiday meals with a more intimate feel. It’s one of those slow-cooker dinners that feels restaurant-worthy, thanks to the rich, creamy sauce with sun-dried tomatoes and Parmesan. And because the hens are individually sized, everyone gets their own little portion, which always feels a bit special.
Slow Cooker Cornish Hens
This creamy, crowd-pleasing dish is packed with flavor and melt-in-your-mouth texture. I got the idea for this recipe from my Marry Me Chicken recipe, but switched to small hens instead. After a quick sear and a simple sauce, the slow cooker does the rest. It’s also budget-friendly: Cornish hens are often on sale, and you’ll use just a handful of simple ingredients for the sauce. It’s perfect for beginners and ideal for prepping ahead. You can sear and make the sauce the night before, then just set it and go. Plus, you can also easily adjust the spice level or make it dairy-free.
Simply delicious and we’re looking forward to leftovers tonight!
—Karen B.
What You’ll Need To Make This Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Cornish hens: Found in the frozen poultry section. Be sure to thaw them fully in the refrigerator for 24 hours before using.
- Olive oil: For searing. Avocado oil works great, too.
- Garlic cloves: Freshly minced garlic is best. If you’re in a pinch, use 1 teaspoon of jarred minced garlic per clove.
- Crushed red pepper flakes: Optional, add more or less depending on your heat preference.
- Chicken broth: Go for low-sodium, high-quality broth or swap in bone broth for extra richness and depth.
- Heavy cream: You can substitute with coconut cream or a plant-based alternative for a dairy-free version.
- Sun-dried tomatoes: Oil-packed or dry-packed both work. Just chop them small.
- Parmesan cheese: Freshly grated melts into the sauce beautifully. Skip the pre-shredded kind. It won’t melt the same way.
How To Make Slow Cooker Cornish Hens
Season and Sear
Remove the thawed Cornish hens from their packaging. Rinse inside and out with cold water, then pat them completely dry using paper towels. Dry skin helps with browning and crisping.
Heat the olive oil in a large skillet over medium-high heat. While the pan heats, generously season the hens all over with salt and pepper.
Sear the hens until golden brown on all sides, about 4 minutes per side. I always start with the breast side down to lock in flavor and give that golden presentation, then place each seared hen directly into the slow cooker.
Make the Sauce & Slow Cook
Reduce the heat to medium and return the skillet to the burner. Add in the garlic, basil, thyme, onion powder, paprika, and crushed red pepper flakes. Stir for about 1 minute until fragrant.
Next, pour in the chicken broth, heavy cream, chopped sun-dried tomatoes, and Parmesan cheese. Stir everything together and bring to a gentle simmer, just 2 minutes.
Pour the sauce mixture over the hens in the slow cooker. Cover and cook on high for 3 hours or low for 5 hours, until the internal temperature reaches 165°F in the thickest part of the thigh.
Once done, remove the lid and let the hens rest for 5 minutes. Use a large spatula to carefully transfer to a serving platter. Spoon extra sauce over each hen.
Technically, no. But I highly recommend it. Searing adds flavor and helps the skin hold its shape during cooking.
It depends on the size of the hen and your guests’ appetites. One hen typically serves 1 to 2 people, especially when served with hearty sides.
Variations, Substitutions, and Recipe Tips
Make it dairy-free: Use canned full-fat coconut milk or an unsweetened non-dairy creamer instead of heavy cream and skip the cheese, or use a dairy-free alternative.
Add a veggie: Toss in baby potatoes, carrots, or pearl onions around the hens before cooking.
Try a wine sauce: Swap chicken broth for a dry white wine for a different flavor profile. Fresh rosemary can also be used in place of thyme.
Hosting for more: This recipe scales easily. Use a larger slow cooker and fit 3 to 4 hens, doubling the sauce ingredients.
Hospitality Challange
Use this cozy, elegant Slow Cooker Cornish Hens with Dreamy Marry Me Sauce to kick off a monthly tradition: invite one or two families (especially newcomers from church or neighbors you want to know better) for a slow Sunday supper. Keep the table casual but thoughtful, perhaps candles and soft music. As everyone enjoys their individual hen, pair them with homestyle sides like Southern Style Crock Pot Green Beans or a crisp Creamy Cucumber Onion Salad to balance the richness of the sauce. If you feed a crowd with kids, an Original Tater Tot Hotdish Recipe makes a hearty, family-friendly addition. Then, end the evening with a slice of Rich And Nutty Pecan Pie Without Corn Syrup for a sweet Southern finish.
While everyone shares the meal, take time to pray together or share one Scripture that has brought comfort recently. This simple rhythm turns a meal into a ministry of presence and peace, restoring souls and building community, one Sunday at a time.
More Creamy Slow Cooker Chicken Recipe
- Creamy Cajun Chicken Crock Pot Recipe with Gravy
- Smothered Chicken Texas Roadhouse (Slow Cooker Copycat Recipe)
- Creamy Lemon Garlic Chicken In Crock Pot
- Creamy Crock Pot Tuscan Chicken
- Creamy Slow Cooker Mississippi Chicken
This recipe is perfect when you want something comforting yet elegant without spending hours in the kitchen. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Slow Cooker Cornish Hens with Rich Creamy Sauce
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Ingredients
- 2 Cornish hens, thawed overnight in the refrigerator if purchased frozen
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons olive oil
- 3 cloves garlic, peeled and finely minced
- 1 teaspoon dried basil
- 1 teaspoon thyme, or 1 fresh thyme sprig, about 3 inches long
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes, optional, crushed, for a little heat
- 1/2 cup chicken broth
- 2 cups heavy cream
- 1/4 cup sun-dried tomatoes, drained if in oil, cut into small pieces
- 1/2 cup Parmesan cheese, freshly grated
Instructions
Prepare the Hens
- Remove Cornish hens from packaging. Rinse inside and out with cold water, then pat completely dry with paper towels.2 Cornish hens
Season and Sear
- In a large skillet, heat olive oil over medium-high heat.3 tablespoons olive oil
- Generously season the hens with salt and black pepper on all sides.Black pepper, Salt
- Sear the hens (breast side, sides, and underside) until golden brown—about 4 minutes per side. This step helps lock in moisture for juicy meat.
- Transfer the browned hens to your slow cooker.
Make the Sauce Base
- In the same skillet, reduce heat to medium. Add garlic, basil, thyme, paprika, onion powder, and crushed red pepper flakes. Cook for about 1 minute, until fragrant.3 cloves garlic, 1 teaspoon dried basil, 1 teaspoon thyme, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon red pepper flakes
Add Liquids & Cheese
- Stir in chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Add more salt if needed.1/2 cup chicken broth, 2 cups heavy cream, 1/4 cup sun-dried tomatoes, 1/2 cup Parmesan cheese
- Bring the mixture to a simmer for 2 minutes, stirring occasionally.
Slow Cook
- Pour the sauce over the Cornish hens in the slow cooker.
- Cook on high for 3 hours or low for 5 hours, until the internal temperature in the thickest part of the thigh reaches 165°F.
Serve
- Let the hens rest in the slow cooker for 5 minutes with the lid off.
- Carefully transfer to a serving platter using a large metal spatula.
- Spoon about 1/2 cup of sauce over each hen and serve the rest in a gravy boat.
This was delicious. My niece asked for the recipe as well as my sister.
I’m so glad to hear you enjoyed it Alice! I like to use boneless skinless chicken breasts and thighs instead of cornish hens, also.
I made Marry Me Slow Cooker Cornish Hen for Valentine’s Day dinner, & it was so good. Served it with pierogies and put the extra sauce on top. So so good!!!
Thank you for the recipe!!
Thanks for letting me know, Rachel, I am so happy you enjoyed it. I sometimes use boneless chicken breasts instead of cornish hens too. I have never made perogies. I love dumplings when I eat out, so I really need to try making them at home. Send me your favorite recipe. [email protected]
Frustrating that for one, the butter in the list of ingredients is not included in the recipe instructions. And second, that the ingredient list is not in the order used…seriously, isn’t this rule one? Smells good in the kitchen, however, looking forward to eating it.
Daisy, I missed taking the butter out of the recipe card. When I first tested this recipe, I used butter, however, 2nd round, I used olive oil. The olive oil was a better choice because the butter burned on the pan. I removed it from the recipe card. I also put all ingredients in order of use and, if you take a peek, I implemented a new feature. Ingredients are now under the steps they are used in. I hope this helps.
If I use chicken breast, do I sear the breast in a pan before putting into the slow cooker as well?
Aarika, Chicken or small turkey breasts would be great for this recipe. Yes, sear them both, to lock in the juices.
We love Cornish and this recipe looks delicious and easy to make. Am looking forward to making these soon!
Let me know how they turn out. Enjoy
Yes, I sure wil!
I made this recipe for my husband and myself last night and it was really, really good. I have a similar recipe for chicken with sundried tomatoes made on the stovetop in a skillet, but this was soooo much easier in a slow cooker.
I did make one small alteration and added a bit of flour to the sauce at the end to thicken it up a bit. (Ate it over rice.) And next time, I will probably use some of the oil from the tomatoes for additional flavor when sautéing the garlic and spices. But it was simply delicious and we’re looking forward to leftovers tonight!
Great suggestions Karen. Smart using the oil from the tomatoes for sure! Thanks. I added you to the post as a star review.