Slow Cooker Cornish Hens

Two roast chickens in a white baking dish with creamy herb sauce, garnished with sprigs of thyme and pieces of sun-dried tomatoes. The dish sits on a light-colored cloth on a rustic wooden table.

Slow cooker cornish hens are tender, flavorful, and cooked in a rich Parmesan cream sauce with sun-dried tomatoes and herbs. This recipe uses simple ingredients and a hands-off cooking method that feels approachable even for newer cooks. The creamy sauce pairs beautifully with the juicy hens, making it a wonderful choice for a small dinner gathering or family meal. It's an easy way to serve something that feels a little special without spending the whole evening in the kitchen.

Course Dinner

Cuisine American

Keyword slow cooker cornish hens

Prep Time 20

Cook Time 3

Total Time 3 20

Servings Cornish hens

Calories 2048

Author Gina Dickson

Equipment

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 packed in oil and cut into small pieces
1/2 cup Parmesan cheese freshly grated

Instructions

Prepare the Hens

Remove the Cornish hens from the packaging and pat them completely dry with paper towels.
2 Cornish hens
Check the cavity of each hen and remove any giblets before seasoning.

Season and Sear

Heat the olive oil in a large skillet over medium-high heat.
3 tablespoons olive oil
Generously season the hens with salt and black pepper on all sides.
Salt, Black pepper
Sear the hens on the breast side, sides, and underside until golden brown, about 4 minutes per side.
Transfer the browned hens to the slow cooker.

Make the Sauce Base

Reduce the skillet heat to medium.
Add the garlic, basil, thyme, paprika, onion powder, and red pepper flakes.
3 cloves garlic, 1 teaspoon dried basil, 1 teaspoon thyme or 1 fresh thyme sprig, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon red pepper flakes
Cook until fragrant, about 1 minute.

Add Liquids and Cheese

Stir in the chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese.
1/2 cup chicken broth, 2 cups heavy cream, 1/4 cup sun-dried tomatoes, 1/2 cup Parmesan cheese
Season with additional salt if needed.
Bring the mixture to a gentle simmer and cook 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 degrees Fahrenheit.

Serve

Let the hens rest in the slow cooker with the lid off for 5 minutes.
Carefully transfer the hens to a serving platter using a large metal spatula.
Spoon about 1/2 cup of sauce over each hen and serve the remaining sauce on the side.

Notes

Storage Instructions

Storage: Let everything cool completely, then store in an airtight container in the refrigerator for up to 3 days. If you have extra sauce, I like storing it separately when possible.
Freezing: Remove the meat from the bones before freezing and package it with the sauce in freezer bags or airtight containers. Freeze for up to 2 months.
Reheating: For the best texture, reheat gently in a covered skillet over medium heat with a small splash of broth or cream. You can also microwave in 1-minute intervals until heated through.

Nutrition