Slow-Cooker BBQ Chicken with Crescent Cream Cheese Wontons

This easy barbecue chicken is great on its own but it’s outta this world with yummy, fried cream cheese crescent wontons. MORE+ LESS-

By Pillsbury Kitchens

January 9, 2015

cups barbecue sauce

1/4

cup cornstarch

2 1/2

lb boneless skinless chicken thighs

bunch sliced green onions, green and white parts divided

quart vegetable oil, for frying

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

teaspoons chive and onion cream cheese (3 oz from 8-oz container)

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1

Spray 5-quart slow cooker with cooking spray. In small bowl, mix barbecue sauce, cornstarch and 2/3 cup water. Add sauce mixture and chicken to slow cooker; toss to coat. Sprinkle chicken mixture with green onion whites. (Cover and refrigerate green onion tops for later.) Cover and cook on Low heat setting 8 hours. Sprinkle with green onion tops.
2

In 4-quart heavy saucepan, heat oil to 325°F. Separate crescent dough into 4 rectangles. Press seams of each rectangle together, then cut in half crosswise. Cut each square in half diagonally.
3

Place 1 teaspoon cream cheese in center of 1 triangle. Fold dough over cheese; press to seal.
4

Tuck top point of triangle down to long side, and pinch other 2 points together.
5

Fry dough in 2 batches, about 3 minutes per batch, turning often, until crescents are nicely browned. Drain on paper towels.

Adding cornstarch and water helps the barbecue sauce cook and stay thick for 8 hours without burning, so don't just skip the cornstarch and water. Also, cornstarch shouldn’t be cooked at high temperatures for a long time, so resist the urge to try this recipe on High!
Serve with slaw to add some BBQ flair.
Gone for more than 8 hours? Try this recipe overnight! Check out our tip sheet for more slow-cooker secrets.