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Slow-Cooker BBQ Chicken with Crescent Cream Cheese Wontons

(13)

12 reviews

30 min prep time
8 hr 30 min total time
7 ingredients
8 servings

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Save

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

Ingredients

2: cups barbecue sauce

1/4: cup cornstarch

2 1/2: lb boneless skinless chicken thighs

1: bunch sliced green onions, green and white parts divided

1: quart vegetable oil, for frying

1: can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

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

Steps

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.

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 290

% Daily Value

Total Fat: 33g; 50%
Saturated Fat 9g 44% Trans Fat 0g
Cholesterol: 150mg; 50%
Sodium: 1150mg; 48%
Total Carbohydrate: 47g; 16%
Dietary Fiber 1g 4% Sugars 27g
Protein: 33g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 8%; 8%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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