1Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
2Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
3Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
4Before the chicken is done, make the high protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk.
5Before the chicken is done, make the high protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk.
6Before the chicken is done, make the high protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk.
7Shred the cooked chicken.
8Shred the cooked chicken.
9Shred the cooked chicken.
10Add the buffalo sauce to the shredded chicken along with mozzarella and chives.
11Add the buffalo sauce to the shredded chicken along with mozzarella and chives.
12Add the buffalo sauce to the shredded chicken along with mozzarella and chives.
13For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
14For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
15For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
16Go in with your hands until you have a clumpy dough mixture.
17Go in with your hands until you have a clumpy dough mixture.
18Go in with your hands until you have a clumpy dough mixture.
19Knead the dough for a few minutes until it is smooth.
20Knead the dough for a few minutes until it is smooth.
21Knead the dough for a few minutes until it is smooth.
22Cut the dough into 10 equal pieces and shape them into balls.
23Cut the dough into 10 equal pieces and shape them into balls.
24Cut the dough into 10 equal pieces and shape them into balls.
25Roll these balls out until they are very thin.
26Roll these balls out until they are very thin.
27Roll these balls out until they are very thin.
28Add some chicken filling and mozzarella on top of each rolled-out dough piece.
29Add some chicken filling and mozzarella on top of each rolled-out dough piece.
30Add some chicken filling and mozzarella on top of each rolled-out dough piece.
31Pinch the edges together to make the hot pocket shape.
32Pinch the edges together to make the hot pocket shape.
33Pinch the edges together to make the hot pocket shape.
34Toast the hot pockets in a pan until golden brown.
35Toast the hot pockets in a pan until golden brown.
36Toast the hot pockets in a pan until golden brown.
Ingredients
500 g Self Rising Flour
500 g Self Rising Flour
500 g Self Rising Flour
520 g Greek Yogurt (0% Fat)
520 g Greek Yogurt (0% Fat)
520 g Greek Yogurt (0% Fat)
1 Tbsp Garlic Salt
1 Tbsp Garlic Salt
1 Tbsp Garlic Salt
8 g Italian Seasoning
8 g Italian Seasoning
8 g Italian Seasoning
1135 g Chicken Breast
1135 g Chicken Breast
1135 g Chicken Breast
7 g Garlic Salt
7 g Garlic Salt
7 g Garlic Salt
3 g Smoked Paprika
3 g Smoked Paprika
3 g Smoked Paprika
8 g Ranch Seasoning
8 g Ranch Seasoning
8 g Ranch Seasoning
3 g Black Pepper
3 g Black Pepper
3 g Black Pepper
60 g Tomato Salsa
60 g Tomato Salsa
60 g Tomato Salsa
100 g Diced White Onions
100 g Diced White Onions
100 g Diced White Onions
120 g Buffalo Sauce
120 g Buffalo Sauce
120 g Buffalo Sauce
392 g Fat Free Mozzarella
392 g Fat Free Mozzarella
392 g Fat Free Mozzarella
10 g Fresh Chives
10 g Fresh Chives
10 g Fresh Chives
335 g Cottage Cheese
335 g Cottage Cheese
335 g Cottage Cheese
56 g 1/3 Fat Cream Cheese
56 g 1/3 Fat Cream Cheese
56 g 1/3 Fat Cream Cheese
7 g Garlic Salt
7 g Garlic Salt
7 g Garlic Salt
3 g Black Pepper
3 g Black Pepper
3 g Black Pepper
3 g Onion Powder
3 g Onion Powder
3 g Onion Powder
120 g Buffalo Sauce
120 g Buffalo Sauce
120 g Buffalo Sauce
60 g Fat Free Milk
60 g Fat Free Milk
60 g 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 put them in an airtight freezer bag for up to 1 month.
To reheat, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and toast in a pan or air fry for a few minutes for crispiness.