Cornish hens with herbs cooked in the slow cooker are very juicy and the meat falls off the bone.

Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. Pour and rub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over Cornish hens.

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  • Pour chicken broth and 1/3 cup lemon juice into a slow cooker.

  • Place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. Arrange the remaining margarine cubes in the chicken broth mixture.

  • Cook hens in the slow cooker on High for 4 hours or Low for 8 hours.

Nutrition Facts

516 calories; protein 26.4g; carbohydrates 4.5g; fat 43.6g; cholesterol 152.2mg; sodium 650.1mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2012
Very delicious and tender. I didn't add all of the margarine but it was still very moist and delicious. Read More
(39)

Most helpful critical review

Rating: 3 stars
05/04/2013
I made this as directed and it came out moist and really good but it was really no better than buying a baked rotisserie chicken at the grocery. It was way more expensive as well. Read More
(3)
48 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/24/2012
Very delicious and tender. I didn't add all of the margarine but it was still very moist and delicious. Read More
(39)
Rating: 5 stars
02/10/2013
So incredibly easy to make! Served it Superbowl night wth a steamed brocolli/carrot mix (as a healthier alternative to chips, pizza, etc.) Made a few alterations--use a low-sodium chix broth and unsalted butter, but only half of what was recommended. Use freshly squeezed lemon juice and some lemon zest in the seasoning (rub). Cooked on high for 4-hours, ever so tender. Read More
(29)
Rating: 5 stars
12/30/2014
This recipe is amazing! I made this for dinner tonight and everyone loved it! I took the advice of another reviewer and broiled it for about 10 minutes to golden up the skin. I did not measure the seasoning because I was on a time limit to prepare, I also added paprika, fines herbs and I used butter instead of margarine. I paired it with butternut risotto, cabbage, various veggies and gravy from the stock. Delicious. I was nicely surprised and will make it a regular in our meal rotation. I also used fresh lemon juice because I had none from concentrate. Thank you for sharing this masterpiece! Read More
(17)
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Rating: 4 stars
04/08/2014
This was a pretty good recipe. I used 3 game hens, and adjusted the ingredients accordingly. Also added some baby carrots, and a chopped onion. They did come out of the crock pot super tender! But I think 8 hours on low was a little too long, they were done by around 6 hours (maybe because mine were partially thawed?). I then put them in the broiler for about 5 minutes to brown the skin, and it very good. Read More
(11)
Rating: 4 stars
02/04/2014
easy as can be, meat falls off the bone & pretty good flavor. I was a little confused about how much lemon juice to use based on how this was written, but it all worked out. The biggest issue we had was that the hens do not get a nice color even though they are fully cooked so I took them out of the crock pot put them in a shallow pan & broiled for about 6 min. to get a nice crunch on the skin & good color so they didn't look raw. Read More
(10)
Rating: 5 stars
02/27/2013
EXCELLENT just as written. Read More
(8)
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Rating: 5 stars
03/15/2013
I made this recipe last weekend with mushroom stuffing. The meat did fall off the bone and the flavor was excellent. The family all loved it. Oh btw I also cut the amount of butter almost in half. It still came out great. Read More
(4)
Rating: 5 stars
09/03/2016
I made two small changes. I used lime juice rather than lemon and added 2 heaping tablespoons of Dijon mustard. It smoothed the citrus and added another layer of complexity to the flavors. Definitely going to make again. Read More
(3)
Rating: 5 stars
04/13/2013
This is a simple and easy recipe that we all enjoyed. I modified it a bit; cooked a fryer chicken rather than 2 small game hens. I did not add the extra butter on top but I think next time I would just to make the breasts extra-juicy. Thank you. Read More
(3)
Rating: 3 stars
05/04/2013
I made this as directed and it came out moist and really good but it was really no better than buying a baked rotisserie chicken at the grocery. It was way more expensive as well. Read More
(3)
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