Slow-Cooker BBQ Chicken with Crescent Cream Cheese Wontons

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.