Slow Cooker Bbq Chicken With Crescent Cream Cheese Wontons Recipe

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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

16

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

Preparation

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.

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.

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

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

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