Tuscan Style Cornish Hens

3 cornish hens thawed if frozen and cut in half
2 to 3 ounces thinly sliced prosciutto chopped
2 cloves garlic crushed
12 fresh sage leaves chopped
2 tablespoons chopped fresh fennel leaves
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
5 teaspoons cornstarch
2 tablespoons cold water
fresh fennel tops

Rinse hens and pat dry. In a food processor, combine prosciutto, garlic, sage, fennel, salt, pepper and oil. Process until finely chopped. Brush or pat mixture on skin and inside hens. Place hens on a trivet in a 4 to 5 quart slow cooker. Cover and cook on low 5 to 5 1/2 hours or until hens are tender. Pour 1 1/2 cups cooking juices into a 2 cup measuring cup. Skim off and discard fat. In a small saucepan, dissolve cornstarch in cold water. Add cooking juices. Cook, stirring, over medium heat until slightly thickened. Spoon sauce over hens and garnish with fennel tops. Makes 6 servings.