Slow Cooker Cornish Hens with Rich Creamy Sauce

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 with Rich Creamy Sauce

Slow cooker Cornish hens is a creamy, flavorful dish that’s easy to prepare in just a few steps. Made with tender Cornish game hens, sun-dried tomatoes, and Parmesan in a rich sauce, it’s perfect for small dinner parties or weekend hosting. Enjoy this elegant yet approachable meal to bring comfort and connection to your table.

Course Dinner

Cuisine American

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 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.

Notes

Storage and Reheating

Store: Let leftovers cool completely, then transfer to an airtight container. They’ll keep well in the refrigerator for up to 3 days. Store the sauce separately if possible.

Freeze: For longer storage, remove the meat from the bones and freeze with sauce in freezer bags for up to 2 months.

Reheat: Warm gently in a covered skillet over medium heat with a splash of broth or cream. You can also reheat in the microwave in 1-minute intervals.

Nutrition