I’ve been sharing reliable recipes for decade, and I know what it’s like to worry if something will actually turn out right. That’s why I love slow cooker Cornish hens, they’re foolproof. A quick rub of oil, a splash of broth, and a few hours later you’ve got juicy, fall-off-the-bone meat that’s perfect for dinner without the headache. I’ve tested the timing and method so you don’t have to. Set it and forget it.
What are Cornish Game Hens?
They are just young chickens, usually around 1–2 pounds, processed at 4–6 weeks old. Because of their size, they make the perfect single serving for holidays, date nights, or special dinners.
The flavor is similar to regular chicken, but the meat is extra tender with a little more sweetness when cooked right. I love when I can get my hands on these. So good!
How to Season
I provide a couple of options, one is the standard poultry/chicken spice blend that consists of garlic powder, onion powder, poultry seasoning, ground thyme, ground rosemary, salt and pepper.
My favorite way to cook these is to use Creole seasoning along with smoked paprika. You can never go wrong with this flavor. Here are more suggestions:
- Lemon Pepper
- Store-Bought Chicken Rub
- Sage
- Cajun Seasoning
How to Make Slow Cooker Crockpot Cornish Hens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Hens: Pat the Cornish hens dry with paper towels, then rub them lightly with olive oil to help with browning and flavor. Season with spices.
- Add to the Crockpot: Pour the broth into the bottom of the slow cooker. Place the Cornish hens on top of the broth.
- Slow Cook Until Tender: Cover and cook until the hens reach an internal temperature of 165°F in the thickest part of the breast and thigh.
- Optional Crisping: If you like crispy skin, carefully transfer the cooked hens to a baking sheet and broil them in the oven for 3–5 minutes.
- Rest and Serve: Let the hens rest for about 10 minutes before serving. Spoon some of the flavorful broth over the top or use it as a base for gravy. You can use my Turkey Gravy From Drippings recipe and follow the same method.
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Slow Cooker Crockpot Cornish Hens
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
Standard Poultry Spice Blend (You can also use a store-bought rub).
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground thyme
- ½ teaspoon ground rosemary
- 1 teaspoon poultry seasoning
- salt and pepper to taste
Creole Seasoned Spice Blend
- ½ tablespoon Creole Seasoning
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 2-3 fresh rosemary sprigs
- 2-3 fresh thyme sprigs
Instructions
- Pour the broth into the bottom of the slow cooker. My slow cooker is 7 quart.
- Pat the Cornish hens dry and rub both sides of the Cornish hens with olive oil and sprinkle the spices throughout onto both sides. Rub the spices into the Cornish hens. I like to place the rosemary and thyme inside the cavity of the hens. You can also place them over the poultry.
- Place the seasoned Cornish hens over the broth. Use enough spices to fully coat the hens. Add additional spices if necessary.
- Place the lid on the slow cooker and cook on High for 3-4 hours or on Low for 6-7 hours. Poultry should be cooked until it reaches a minimum internal temperature of 165 degrees. Test using a meat thermometer. I find that I am able to achieve this within a couple of hours. If you like tender fall-off-the-bone meat, you will likely need to the hens an hour or so longer after this point. Use your judgment and check in on the process to avoid overcooked meat.
- After cooking, you should let the Cornish hens cool for about 20 to 30 minutes at room temperature before serving. If you slice into the meat too soon, you will miss out on the internal juice distribution, which will result in dry meat.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Poultry should be cooked until it reaches a minimum internal temperature of 165 degrees. Test using a meat thermometer. I find that I am able to achieve this within a couple of hours.
If you like tender fall-off-the-bone meat, you will likely need to the hens an hour or so longer after this point. Use your judgment and check in on the process to avoid overcooked meat.
To ensure the hens are fully cooked and safe to eat, you should use a meat thermometer to check their internal temperature. See notes above.
Adding liquid to the Crockpot is recommended. The liquid helps keep the meat moist and infuses it with flavors during the slow cooking process. I like to use chicken broth, any type of broth or stock will work. Here are more liquid options:
White Wine: Adds a delicious depth of flavor to the hens. Choose a dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay, for best results.
Citrus Juice: Lemon or orange juice can add a refreshing and tangy flavor to the hens.
Soy Sauce: This is a great tenderizer and works wonderfully for producing tender, juicy poultry.
Apple Cider: Imparts a subtle sweetness and is also a tenderizer that will help produce juicy meat.
After the Cornish hens have finished cooking in the crockpot and are tender, you can transfer them to a baking sheet and broil them in the oven for a few minutes to crisp up the skin.
You can also place them in an air fryer at 350 degrees and cook until the skin is crisp.
Adding veggies is a great way to make this a one-pot meal. Here are some options:
Carrots
Potatoes
Onions
Celery
Garlic
Bell Peppers
Mushrooms
Tomatoes
Corn
When adding vegetables to the crockpot with Cornish hens, place the denser vegetables (like carrots and potatoes) at the bottom, as they take longer to cook. Layer the other vegetables on top.
Cooking frozen poultry in a slow cooker can lead to uneven cooking so I don't recommend it. I recommend you thaw the hens first.
Place the frozen Cornish hens in the refrigerator on a tray or in a container to catch any potential drips. Allow them to thaw slowly in the fridge over 24 to 48 hours, depending on their size.
If you need to thaw them more quickly, you can submerge them in a sealed plastic bag in cold water. Change the water every 30 minutes to ensure it stays cold. The hens should thaw within 2 to 6 hours, depending on their size.
You can store them fully cooked in the fridge covered and sealed for 3-4 days.
You can reheat leftovers in the oven or air fryer at 350 degrees until warm.
You can freeze the dish tightly covered and sealed for 2-3 months. Defrost overnight in the fridge.
More Main Dish Recipes
Slow Cooker Crockpot Bone In Turkey Breast
Slow Cooker Crockpot Spiral Ham
Slow Cooker Crockpot Oxtail
Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Turkey Necks
Slow Cooker Crockpot Gumbo
Slow Cooker Crockpot Duck
Pair With These Side Dishes
Slow Cooker Crockpot Cheesy Potatoes
Slow Cooker Crockpot Mac and Cheese
Slow Cooker Crockpot Collard Greens
Slow Cooker Crockpot Candied Sweet Potatoes
Slow Cooker Crockpot Black Eyed Peas
You may also like our Smoked Cornish Hens, Cornish Hens Recipe, and Air Fryer Cornish Hens recipes.
Drizzle these in Yellow Gravy or make gravy using the Cornish hens' drippings and this Gravy From Drippings recipe.
Shadi says
This dish is definitely going to be a showstopper at my next dinner gathering. Thank you for sharing this impressive and delectable recipe!
staysnatched says
You're welcome!
Marsha says
These were so delicious! Juicy, tender, and full of flavour.
staysnatched says
I'm so glad you enjoyed them!
Sherry says
Your instructions say to place the Cornish hens OVER the broth. Don't you mean INTO the broth or is there a step missing? Most recipes I have read keep the hens out of the broth to keep the skin from becoming mushy. Thank you.
staysnatched says
No, there isn't a step missing. I don't say into the broth because it's a thin layer and it is not going to submerge the Cornish hens. Pour the broth. Add the hens. There are photos in the post that show you this as well.
Sherry says
@staysnatched, Thank you for the explanation. I am a new cook, so need direction often. This will be my Thanksgiving dinner.
staysnatched says
Wonderful!