Take a look at our easy one-pot slower cooker Christmas dinner!
2 one-pound Cornish hens
Pico de Gallo, several heaping tablespoons
1 can of green beans
1 can cream of mushroom soup
1 small onion, sliced thin
1 can of no salt added corn
1 large jalapeno, diced
4-6 cloves of garlic, diced
1 large potato, sliced
1 tsp of ground black pepper
1 tsp of paprika
Cayenne, to taste (optional)
Ground red pepper, to taste (optional)
2 tbsp butter (optional)
1 can of whole berry cranberry sauce
Unwrap your Cornish hens and make sure their cavities are empty.
Spoon your pico de gallo inside your birds, leaving a little bit to add on top.
Place the hens into your slow cooker in the center. Top with the rest of the pico and sprinkle with red pepper and/or cayenne.
Let them cook for half an hour or so on their own.
In the meantime, mix your green beans, diced onion, cream of mushroom soup, and half of your garlic.
In a separate bowl, mix your corn, diced jalapeno, and the rest of the garlic.
Slice your potato into 1/4-inch slices and layer into the slow cooker on one side of the hens. Sprinkle with paprika and add one tablespoon of butter.
Top the potato with the green bean casserole mixture.
Sprinkle with black pepper and red pepper and/or cayenne to taste.
On the other side of the slow cooker, pour in your corn mixture. Sprinkle with black pepper and red pepper and/or cayenne to taste. Add one tablespoon of butter.
Cook until the hens are thoroughly cooked. We cooked ours on low for approximately 7 hours.
Make sure you baste your hens throughout their cooking to keep them from drying out and add liquid to your slow cooker if needed.
Serve with chilled cranberry sauce.