I have been a fan of slow cooking since college. Baking in the slow cooker is new territory for me though. This lovely experiment worked pretty well!
All it took was some leftover chocolate (how any chocolate escaped scarfing in this house I don’t know), crescent roll dough from the fridge, and a greased crock set on high for 1.5 hours. 1 package of crescent rolls make 4 chocolate croissants.
I used a vintage round Crock-Pot and vented the lid. The pastries closer to the edge browned more than the one in the middle. The kids didn’t care – I could only get 1 pic before they finished these two off!