- 2 cups barbecue sauce
- 1/4 cup cornstarch
- 2 1/2 lb (about 1.13 kg) boneless skinless chicken thighs
- 1 bunch sliced green onions, green and white parts divided
- 4 cups vegetable oil, for frying
- 1 can (8 count) Pillsbury™ refrigerated Original Crescents
- 16 teaspoons chive and onion cream cheese (from 227 g container)
- 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 centre 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.
- 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.