Crockpot Cornish Hens

4 organic cornish hens
2 tsp sea salt
1 tbs white pepper
1 tbs chili powder
2 small onions
2 cups cubed, peeled eggplant
1 green pepper, seeded and cut into 1/2 inch strips
4 oz fresh mushrooms, sliced
1 jar (2 oz) chopped pimiento
1 clove garlic, mashed and chopped
1 tbs olive oil
1 large bay leaf
1/2 tsp dried thyme
1 tsp dried basil
1/2 tsp ground black pepper
1/4 c. dry white wine or chicken broth

Rinse hens and pat dry. Mix sea salt, white pepper, and chili powder. Rub mixture into the skin of the hens and refrigerate overnight in a resealable plastic bag.

When ready to cook, combine onions eggplant, green pepper, mushrooms, pimiento, garlic and oil in crockpot. Arrange hens on top of vegetables. Sprinkle with remaining spices. Pour wine over hens. Cover and cook on low setting for 8 to 10 hours. Makes 4 to 8 servings.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com