Buffalo Chicken Hot Pockets
Serves 10
Directions
- 1Combine chicken breast, garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, white onion, and buffalo sauce in a slow cooker.
- 2Cook on high.
- 3Blend cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and milk in a blender.
- 4Shred the chicken, add the buffalo sauce, mozzarella, and chives, then mix.
- 5Mix self rising flour, Greek yogurt, garlic salt, and Italian seasoning by hand.
- 6Knead the dough until smooth.
- 7Divide dough into 10 equal pieces and shape into balls.
- 8Roll out each dough ball, add chicken mixture and extra mozzarella, then pinch the edges together.
- 9Toast in a pan until golden brown.
Ingredients
- 500 g self rising flour
- 520 g Greek yogurt
- 1 tbsp garlic salt
- 1 tbsp Italian seasoning
- 40 oz chicken breast
- 0.5 tbsp garlic salt
- 0.5 tbsp smoked paprika
- 2 tbsp ranch seasoning
- 0.5 tbsp black pepper
- 4 tbsp tomato salsa
- 1 cup white onion, diced
- 0.5 cup buffalo sauce
- 3.5 cups fat free mozzarella
- 10 g fresh chives
- 1.5 cups cottage cheese
- 2 oz 1/3 fat cream cheese
- 0.5 tbsp garlic salt
- 0.5 tbsp black pepper
- 0.5 tbsp onion powder
- 0.5 cup buffalo sauce
- 0.25 cup fat free milk
Equipment
slow cookerblenderforkbowlkniferolling pinpan
Tips
- You can use rotisserie chicken instead of cooking raw chicken breast in a slow cooker.
- Wrap hot pockets in aluminum foil or an airtight freezer bag for storage in the freezer for up to 1 month.
- To reheat, wrap a frozen hot pocket in a wet paper towel and microwave for 3-4 minutes, then toast in a pan or air fry for extra crispiness.
