Buffalo Chicken Hot Pockets

Serves 10
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Directions

  1. 1Combine chicken breast, garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, white onion, and buffalo sauce in a slow cooker.
  2. 2Cook on high.
  3. 3Blend cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and milk in a blender.
  4. 4Shred the chicken, add the buffalo sauce, mozzarella, and chives, then mix.
  5. 5Mix self rising flour, Greek yogurt, garlic salt, and Italian seasoning by hand.
  6. 6Knead the dough until smooth.
  7. 7Divide dough into 10 equal pieces and shape into balls.
  8. 8Roll out each dough ball, add chicken mixture and extra mozzarella, then pinch the edges together.
  9. 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.