Crock Pot Game Hens Recipes

Steps:

• Coat the hens with about 1/4 of the mushroom soup.
• Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast sides up, in the slow cooker. Spoon any remaining soup mixture over the hens.
• Cook the hens in the slow cooker on High for 4 hours.

Steps:

• Place onion slices in crock pot.
• Stuff bird cavity with whole garlic cloves.
• Rub seasonings (to taste) on outside of bird.
• Place bird on onion bed.
• Add 1-2 inches of water to crock pot with boullion cube.
• Cook 5-6 hrs on low.
• Bird is done when drumstick pulls out easily (make sure juices are clear).

Steps:

• Fix dressing and stuff into game hens.
• Seal each hen separately and tightly in aluminum foil.
• Seal any leftover dressing tightly in foil.
• Place sealed hens in crock pot with extra dressing packet on top.
• Cook on low 12 hours.

Steps:

• wash chicken and pat dry. Sprinkle cavity generously with salt and pepper and parsley. Place in crock pot and dot with butter. Sprinkle with spices. Cook on high for one hour, then low 8 hours.

Steps:

• 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.
• 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.

Steps:

• Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
• Brush the hens with a little melted butter and season well.
• Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
• Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
• Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
• Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
• Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
• Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.

Steps:

• Rinse hens.
• Pat dry.
• In small bowl, combine garlic, honey, turmeric, onion, allspice, salt and cayenne.
• Brush this mixture on hens.
• Cover and refrigerate at least 4 hours.
• Place in cooker with juice from marinade.
• Sprinkle tomatoes over top.
• Cook on low 5 and 1/2 to 6 hours.
• Arrange on serving platter over hot, cooked rice.
• Sprinkle with toasted sesame seeds if desired.