Remove the Cornish hens from the wrapper and rinse well with cold water inside and out. Pat dry with paper towels
2 cornish hens
In a large skillet over medium-high heat, heat the oil.
3 tbsp olive oil
Season chicken generously with salt and black pepper on all sides.
salt, black pepper
Sear each breast, sides, and underside of the cornish hens until golden brown. Ensuring you have crispy skin will lock in the cornish chicken's juices while cooking, yielding juicy meat when you serve. This is the secret to moist poultry. It should take about 4 minutes per side. When done browning, place the hens in a slow cooker.
Return skillet to medium heat and add garlic, thyme, basil, onion powder, paprika, and red pepper flakes. Cook until fragrant, 1 minute.
3 cloves garlic, 1 teaspoon basil, 1 teaspoon thyme, 1 tsp paprika, 1 tsp onion powder, 1 tsp red crushed pepper flakes
Next, stir in chicken broth, heavy cream, sun-dried tomatoes, and parmesan into the pan. Season to taste with more salt. Bring to a simmer for 2 minutes. Then pour over hens in the slow cooker.
1/2 cup chicken broth, 2 cups heavy cream, 1/4 cup sundried tomatoes, 1/2 cup parmesan cheese
Set the slow cooker on high power or 3 hours or low for 5 hours. Insert a meat thermometer into the thickest part of the thigh. They are done cooking when the internal temperature reaches 165 degrees F.
Open the lid and allow cornish hens to cool slightly for 5 minutes. Then carefully lift them using a large metal spatula to a serving platter. Drizzle some of the sauce over the hens, about a 1/2 cup. Then place the rest of the sauce in a gravy boat to serve.