Crock-Pot® Petite Poulets for Two


1 Picture

Prep Time
30 Minutes
Cook Time
3 Hour (s)

Time on High: 3 hours Time on Low: 6 hours Here is a low and slow meal for two with a handful of ingredients that deliver maximum flavor and a warm, fuzzy comfort to your palate.


2 Petite poulets or Cornish game hens
2 Large portabella mushrooms
2 Medium onions
1 Garlic bulb
1 Lemon
1 Can cream of chicken soup
2 Tablespoons combined herbs and spices of choice for poultry
2 Tablespoons olive or cannola oil


1. Rinse, pat dry, season throughout, and set aside petite poulets.
2. Oil and rub entire inside of Crock-Pot® slow cooker.
3. Wipe clean mushrooms with damp cloth and place them stem side up in the Crock-Pot® slow cooker.
4. Slice and layer onions over mushrooms.
5. Cut garlic bulb in half, reserving a few cloves from each half, roughly chopped, and sprinkle over onions.
6. Cut lemon in half and stuff each poulet with both a garlic and lemon half inside cavity. Place breast side down inside the Crock-Pot® slow cooker.
7. Spread cream of chicken soup over poulets. Cover Crock-Pot® and cook halfway. Remove cover, turn poulets over, and finish cooking.
8. Serve over mashed potatoes, rice, or egg noodles of choice.


Write A Review

Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.