We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    6K
  • Print
    30K
  • Pinterest
    363
  • Email
    1K
  • Facebook
    0

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
  • Pinterest
    363
  • Facebook
    0
  • Save
    6K
  • Email
    1K
  • Print
    30K

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
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved