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.

By Pillsbury Kitchens

Updated October 12, 2018

Make with

Pillsbury Crescents

Ingredients

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.