Directions
- 1Combine chicken breast with garlic salt and onion powder in a slow cooker and cook for 2 to 3 hours.
- 2Just before the chicken is done, blend cottage cheese, light mayo, canned chipotle peppers, garlic salt, black pepper, honey, and fat free milk to make the high protein Chipotle sauce.
- 3Shred the cooked chicken.
- 4Add the Chipotle sauce, mozzarella, center cut bacon, and chives to the shredded chicken and mix.
- 5Weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning for the dough.
- 6Mix the dough ingredients with your hands until you have a clumpy mixture.
- 7Knead the dough for a few minutes until it looks smooth.
- 8Cut the dough into 10 equal pieces and shape them into balls.
- 9Roll these dough balls out until they are very thin.
- 10Add some chicken and mozzarella on top of each rolled-out dough piece.
- 11Pinch the edges of the dough together to make the hot pocket shape.
- 12Toast the hot pockets in a pan until golden brown.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 1 Tbsp Italian Seasoning
- 40 oz Chicken Breast
- 1 Tbsp Garlic Salt
- 1 Tbsp Onion Powder
- 0.33 Cup Canned Chipotle Peppers
- 2 Tbsps Honey
- 3.5 Cups Fat Free Mozzarella
- 6 Cooked Center Cut Bacon Slices
- 10 g Fresh Chives
- 2 Cups Cottage Cheese
- 2 Tbsps Light Mayo
- 50 g Canned Chipotle Peppers
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Black Pepper
- 1 Tbsp Honey
- 0.5 Cup Fat Free Milk
Equipment
slow cookerblenderpan
Tips
- You can use rotisserie chicken or make your own in a slow cooker.
- To freeze, wrap hot pockets in aluminum foil or an airtight freezer bag for up to 1 month.
- To reheat, microwave a frozen hot pocket wrapped in a wet paper towel for 3-4 minutes, then toast in a pan or air fry for crispiness.
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