Place the chopped onion and garlic into the bottom of the Crock-Pot. Pour the chicken broth and lemon juice over the onion and garlic.

Season the hens liberally with salt and pepper (use more than the recipe calls for if that’s your style).

Divide the butter into four parts. Place most of each part into the cavity of each hen.

Place the hens breast-side down into the Crock-Pot.

Add the red pepper flakes, rosemary, and lemon zest to the top of the birds. For the lemon zest, I don’t actually measure - I just zest the lemon over the birds until there’s a light dusting.

Place the remaining butter on top of the hens, one part for each.

Put the lid on the Crock-Pot and cook on low for seven to eight hours. Bask in the glow of your fanciness.