For the wonton chips: Preheat the oven to 350°. Cut the wonton wrappers into 4 triangles each. Place the wrappers, in a single layer, on a parchment paper lined cookie sheet and bake for 5 minutes or until golden brown. (be careful not to burn)

Use a mixer to get the cream cheese creamy. Add the rest of the ingredients to the cream cheese and hand mix to blend all together.

Coat the crockpot well with cooking spray. Put the Rangoon mixture into the pot and cook on low for 1 1/2 hours, stirring frequently.