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BBQ Chicken Cups

BBQ Chicken Cups

Course Appetizer
Keyword bbq, cheese, chicken, crescent, dough
Prep Time 10 minutes
Cook Time 37 minutes
Servings 12 people


  • 1 medium chicken breasts
  • 1 bottle KRAFT Original Barbecue Sauce 18 ounce
  • 1/2 cup water
  • 1 tube crescent roll dough 8 oz
  • 1/2 cup KRAFT Mild Cheddar Shredded Cheese
  • Cooking spray


  1. Place chicken breasts, 1 cup BBQ sauce and water in the electric pressure cooker. Place lid on lock, turn the valve to sealing and cook for 15 minutes.*

  2. Preheat oven to 375°F. Spray a 12-count, standard-size muffin pan with cooking spray; set aside.

  3. Roll out half of the crescent roll dough on a cutting board. You should have 4 triangles. Pinch the edges together and gently stretch the dough to make one large square. Cut into 6equal squares. Repeat with the remaining dough.

  4. Press the dough squares into the muffin pan. Form the dough into little cups.

  5. When chicken is cooked, natural release for 10 minutes, and then use the quick release.

  6. Remove chicken from the electric pressure cooker and shred with a fork on a cutting board. Toss with the remaining BBQ sauce.

  7. Put 2 tablespoons of chicken into each cup. Sprinkle ¼ cup of the shredded cheese evenly on top of each cup. 

  8. Bake for 10 minutes, or until crescent dough is golden brown. Remove from oven and gently lift the edges of the cups to remove from the muffin pan.

  9. Sprinkle the remaining ¼ cup of cheese on top of each cup while still warm.

Recipe Notes

*Substitution – you can substitute rotisserie chicken for electric pressure cooker chicken.