Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.