The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Slow Cooker Cornish Hens are tender, juicy, flavorful, and easy to make. The veggies are cooked with the game hens in the Crockpot for a complete meal.
This recipe costs about $9.04 to make. It makes four servings, which is about $2.26 per serving.
Serve this meal alongside these Soft Homemade Dinner Rolls and Italian Salad with Italian Dressing for a complete meal.
I love making my Crockpot Whole Chicken recipe, but sometimes I don’t need that much chicken! That’s where this Cornish Hen recipe comes in.
Typically, one hen will feed two people. It’s perfect for serving a smaller crowd.
If you’re keeping it low-key for Thanksgiving, Christmas, or even New Year’s Eve, then this recipe is an excellent choice for a special occasion or any night of the week. As an extra bonus, this meal only takes 10 minutes of prep time!!!
A cornish game hen is a young male or female chicken. It becomes incredibly tender and savory after cooking it low and slow in the Crockpot with the herbs and veggies. The juicy meat practically falls off the bone.
Isn’t it fabulous when you’re able to make delicious meals in one pot? Just like this Instant Pot Meatloaf recipe, the veggies and potatoes cook with the meat. It is simply the best way to cook. Yay for fewer dishes!
Ingredients and Cost
Per Serving Cost: $2.26
Recipe Cost: $9.04
- 2 Cornish Hens – $7.87
- ½ teaspoon onion powder – $0.01
- ½ teaspoon dried rosemary – $0.06
- 1 cup baby carrots – $0.42
- 1 cup baby potatoes, yellow and/or red – $0.44
- ½ cup chicken broth – $0.16
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, prep the cornish hens by rinsing them and then patting them dry.
- Then, mix the ingredients together to make the dry rub.
- Rub the hens all over with the dry rub.
- Place some of the potatoes and the baby carrots in the slow cooker. Set them in an even layer.
- Next, set the cornish hens on top of the veggies. Arrange any remaining veggies around the hens.
- Add in the chicken broth and cook for eight hours.
- Finally, remove the hens and veggies and serve.
- Instead of baby potatoes you can use cut up red or Yukon gold potatoes. Just cu them into 1 ½ inch chunks.
- The same goes for the baby crrots, you can use cut up carrots, just cut then into 2-inch chunks.
- Instead of potatoes you can use sweet potatoes.
- Vegetable broth can be used in place of chicken broth.
SERVE: You can keep the Cornish Hens out for about two hours before they need to be covered and refrigerated.
STORE: Place leftovers in an airtight container in the refrigerator. Stored this way they will keep for 4-5 days.
FREEZE: Once cooled, place the chicken and vegetables separate freezer-safe containers or Ziploc bags. Freeze for 2-3 months. Thaw the containers overnight in the refrigerator or at room temperature (the vegetables for 2-3 hours and the chicken for 5-7 hours).
RE-HEAT: Heat the vegetables in the microwave on HIGH power in 1-minute increments until they are heated through. Heat the chicken in a 350 degree oven for 20-30 minutes, or until heated through.
- Measuring cups and spoons
- Liquid measuring cup
- Slow cooker
Yes, rinse the hens and pat dry with a paper towel before cooking them. Raw chicken can hold bacteria, so it is essential to use proper techniques when handling it. Be sure to wash your hands and all surfaces that have come in contact with the raw chicken with hot water and soap.
A cornish hen is an immature chicken, meaning that it is less than five weeks old. They do not weigh more than two pounds and are ready to cook and eat at this size.
A few of my favorite sides to serve with this meal are:
Tri-Color Pasta Salad with Italian Dressing
Copycat Panera Mac and Cheese
Brown Sugar and Honey Glazed Carrots
Oven Roasted Broccoli
Skillet Green Beans
Sour Cream Cornbread
More Chicken Recipes
- Grilled Chicken Skewers
- Gas Grill Chicken Breasts
- Grilled Hawaiian Chicken Thighs
- Oven-Baked Boneless Chicken
- Baked BBQ Chicken Drumsticks
- Oven Baked Chicken Thighs
- Crockpot Shredded Chicken Tacos
Slow Cooker Cornish Hens
- 52 ounce Twin pack Cornish Hens defrosted if previously frozen
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon ground black pepper
- 1 cup baby carrots
- 1 cup baby potatoes yellow and/or red
- ½ cup chicken broth
- Nonstick cooking spray
PREP CORNISH HENS:
- Take the Cornish hens and rinse and pat dry with a paper towel.
MAKE AND RUB HENS:
- Combine the onion powder, garlic powder, rosemary, and ground black pepper into a small bowl. Mix well.
- Rub the cornish hens with the seasoning mixture.
PREP AND FILL SLOW COOKER:
- Spray the slow cooker with the nonstick cooking spray.
- Place some of the potatoes and the baby carrots into the slow cooker and spread into an even layer.
- Place the cornish hens on top of the vegetables, and then place any remaining vegetables around the hens.
- Add the chicken broth to the slow cooker and then cover and cook for 8 hours on low.
- Carefully remove the cornish hens and vegetables from the slow cooker to a serving platter. Serve.
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This looks super delicious, a perfect dinner meal. Can’t wait to try it.
Beth Sachs says
I love how the veggies are cooked in with the hens. Such an easy flavourful meal.
Love how this is all cooked together in the slow cooker – so easy!
Emily Flint says
We make cornish hens all the time but I had never made them in the slow cooker before. They turned out perfect, I’m never turning my oven on again!!
This is seriously amazing! My family instantly loved it! Thanks for the recipe!
How many would 2 hens feed?
Two hens will feed four people. You might be able to stretch it to 6 depending upon how many side dishes you have.